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

Jarkat2002 wrote:

> 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


You can try shredding the cheddar and mixing it with a tiny bit of
flour, just to coat the shreds. It still won't melt as smooth as velveeta.

Bob

"zxcvbob" > wrote in message
...
> Jarkat2002 wrote:
>
> > 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
>
>
> You can try shredding the cheddar and mixing it with a tiny bit of
> flour, just to coat the shreds. It still won't melt as smooth as
velveeta.
>
> Bob

As Bob says. Also, I like to use a medium or even mild Cheddar. They have
most of the flavor but melt better. Longhorn Cheddar is also a good choice
for melting into soup. I don't mind a little graininess as it assures me
that I have used a good cheese.

Charliam

Charles Gifford wrote:

> As Bob says. Also, I like to use a medium or even mild Cheddar. They have
> most of the flavor but melt better. Longhorn Cheddar is also a good choice
> for melting into soup. I don't mind a little graininess as it assures me
> that I have used a good cheese.


Velveeta IS cheese... and it ain't that bad for what's it sold for.

~john

Levelwave=A9 wrote:

> Charles Gifford wrote:
>=20
>> As Bob says. Also, I like to use a medium or even mild Cheddar. They h=
ave
>> most of the flavor but melt better. Longhorn Cheddar is also a good=20
>> choice
>> for melting into soup. I don't mind a little graininess as it assures =
me
>> that I have used a good cheese.
>=20
>=20
>=20
> Velveeta IS cheese... and it ain't that bad for what's it sold for.
>=20
> ~john

ah boy... let the fireworks begin. <grabbing a chair and a beer, maybe=20
even some popcorn>

--=20
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

>ah boy... let the fireworks begin. <grabbing a chair and a beer, maybe=20
>even some popcorn>

Velveta and Beer ... egads
flash backs of my mothers cheese n' beer soup!
~Kat

"help is on the way"
~John Kerry

"Levelwave©" > wrote in message
...

> Velveeta IS cheese... and it ain't that bad for what's it sold for.

Velveeta isn't cheese. It's cheese food. You should be feeding
it to your cheese.

Hal Laurent
Baltimore

Hal Laurent wrote:

> Velveeta isn't cheese. It's cheese food. You should be feeding
> it to your cheese.

What?

Levelwave© > wrote in message
>...
>Charles Gifford wrote:
>
>> As Bob says. Also, I like to use a medium or even mild Cheddar. They have
>> most of the flavor but melt better. Longhorn Cheddar is also a good
choice
>> for melting into soup. I don't mind a little graininess as it assures me
>> that I have used a good cheese.
>
>
>Velveeta IS cheese... and it ain't that bad for what's it sold for.

velveeta is cheese to the degree that bologna is prosciutto.

--
saerah

TANSTAAFL

Bango Skank Awaits the King!

Saerah wrote:

> velveeta is cheese to the degree that bologna is prosciutto.

That sounds like .sig material!

Bob

"Levelwave©" > wrote in message
...
> Charles Gifford wrote:
>
> > As Bob says. Also, I like to use a medium or even mild Cheddar. They
have
> > most of the flavor but melt better. Longhorn Cheddar is also a good
choice
> > for melting into soup. I don't mind a little graininess as it assures me
> > that I have used a good cheese.
>
>
> Velveeta IS cheese... and it ain't that bad for what's it sold for.
>
> ~john

My dear John! I said nothing about Velveeta one way or the other! The poster
wanted to melt Cheddar. That is what I responded to.

Charlie

Charles Gifford wrote:

> My dear John! I said nothing about Velveeta one way or the other! The poster
> wanted to melt Cheddar. That is what I responded to.

Yeah, I know. I just followed the thread down one-to-many posts before I
responded. My comment was 'in general' not directed towards any one person.

~john

On 11 Sep 2004 21:57:57 GMT, owza (Jarkat2002)
wrote:

>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


You might try mixing a little lemon juice with the grated cheese
before adding and add the cheese off heat. I haven't broused this
news group in years. Nice to see some familiar names, but miss some
too. Hi all!