Little Malice wrote:
> We've been talking about soups in another thread, and it
> occurred to me that I've never made cream of broccoli -- I've
> had in restaurants and love it. So I googled, and came up
> with 3350 results from cooks.com alone! This one sounds like
> something I'd like to try (and unlike a lot of the other recipes,
> it doesn't have cream cheese(?) in it). But I'm wondering, why
> both Havarti and Swiss? I've never had Havarti cheese, but
> Wikipedia makes it sound a lot like Swiss to me:
>
> "Havarti has a buttery aroma and can be somewhat sharp in the
> stronger varieties, much like swiss cheese. The taste is buttery,
> and from somewhat sweet to very sweet, and it is slightly acidulous.
> It is typically aged about three months, though when the cheese is
> older it becomes more salty and tastes like hazelnut."
>
> I am NOT a cheese connoisseur, so I'm curious as to what you
> guys think:

I've winged cream of broccoli and cheese soup, but I didn't use a good
enough brand of cheese so it separated and kind of went clumpy. I think I
used Kraft Cheddar. In order to get a good, smooth, consistency you MUST
use a good cheese. Otherwise, just make a cream of broccoli without cheese.

kili