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Rethinking Cheese Soup


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Rethinking Cheese Soup

jcattles | Nov 30, 2009 01:09 PM

Usually when I make cheese soup I start with onion and garlic, add flour to make a roux, then add milk. I heat the milk to just to boiling then turn it down and add the potatoes and bacon and cheese. I use what ever kind of milk is in the fridge. I've noticed when using 2%, the soup separates and feels gritty. Usually I can use an immersion blender to make come together, but I've been throwing some ideas around to make it better. What about using chicken broth as the liquid and adding cream at the end instead? Or using whole milk instead of 2%? Should I still add cream at the end? The flavor is ok (still missing something), the texture is not. I'm not crazy about beer in cheese soup, but I could give it a try again. Same with Worcestershire Sauce. My family has been requesting this, but I'm really not feeling it. Help me out please, how doyou make your cheese soup?

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