Tonight I made broccoli and cheese soup. I used a sharp cheddar, cream, milk,
chicken powder, a bit of onion and broccoli.
I used to make it with velveta (i know i know .. such a sin) but wanted to try
w/ cheddar.
It's kind of grainy, not the rich creamy soup that I would get w/ velveta. I
tossed it all in a blender and blended on high for a while, that helped, but
not enough.
Is there something I can do while melting the cheddar (as it is I just drop it
into the milk/cream mix) to make it more creamy and less grainy?
ty
~Kat

"help is on the way"
~John Kerry