Broc-cheese soup

[Kookie]

I have my regular soups that I make, chicken matzo ball,seafood bisque,manhattan clam chowder,cream of asparagus, I tried someones recipe for broc-cheese soup, but it seemed like the amount of half chicken stock,and half milk, was off. Even after the cheese was added, it tasted like salty chicken broth. plus I used real cheddars, not processed velveeta. Does anyone have a recipe?

[K. Slink]

At last count "recipe search" had 3020 or so.....

[Kookie]

and tried it, and did not like it. I am asking if anyone has a family recipe to share. ty

[K. Slink]

Apparently no-one does, at least not in the past 24 hours. Which recipe did you try?

[Kookie]

I substitutedd real chedder for the processed
the site here does have some but thre are some duplicate recipes and further than 380 are casseroles.

[K. Slink]

Real cheddar separates when heated, a very unfortunate characteristic. Mac 'n cheese is another perfect example...

I use a ton of broccoli, follow a basic recipe, and make sure some processed cheese is in there, too. I'm not sure that there is a purist way of doing it, if there is I haven't come across it yet. Are you using "scratch" chicken broth, BTW? That will make a big difference, too.....Good luck with the next batch, let us know how it turns out.....post the recipe that you used, in the meantime...

[BasilRock]

I substitutedd real chedder for the processed
the site here does have some but thre are some duplicate recipes and further than 380 are casseroles.

Hi Kookie, maybe if you tried your soup by making a roux with flour and oil, then add your milk, low sodium chicken or veggie stock and then your cheddar cheese. Keep whisking while your adding the cheese. Then stir in the pre steamed broccoli. That might work a little better.

[Kookie]

Hi Kookie, maybe if you tried your soup by making a roux with flour and oil, then add your milk, low sodium chicken or veggie stock and then your cheddar cheese. Keep whisking while your adding the cheese. Then stir in the pre steamed broccoli. That might work a little better.

The problem I encounter w/these recipes is that either the ratio of chicken stock is the same as the cream, or the fact that they use velveeta in it. I cannot tolerate processed cheese. I make my own chicken stock. I will have to play with ingredients, possibly lowering the chicken broth amount, using different cheddars,and a mix of milk and half/half. I do do a roux, just like with my sauce for mac n cheese.......now I'm hungry.lol....thanks

[eclecticsynergy]

Instead of starting with a classic roux, you might try grating the cheeses and tossing them well with your flour until evenly coated, then adding that to your simmering broth/milk/cream mixture. I can't guarantee there won't be some separation anyway, but it's worth trying.

Here's a link to one good broccoli-cheddar recipe without any milk or flour, that has potato and a little sour cream:
http://www.chow.com/recipes/29294-br...d-cheddar-soup

[Kookie]

Instead of starting with a classic roux, you might try grating the cheeses and tossing them well with your flour until evenly coated, then adding that to your simmering broth/milk/cream mixture. I can't guarantee there won't be some separation anyway, but it's worth trying.

Here's a link to one good broccoli-cheddar recipe without any milk or flour, that has potato and a little sour cream:
http://www.chow.com/recipes/29294-br...d-cheddar-soup

that looks tasty, I am determined to achieve the perfect soup, lol, I have put together a recipe, using some stock but not an equal amount to the cream, also I am going to experiment with some different flavors of real cheese, again I have no tolerance for processed, It kills me.