For the best broccoli cheese soup, divide and conquer.
, knows that the flavor of broccoli will change dramatically based on how long it's cooked. Cook it for a short period of time, and it stays grassy and bright. Cook it for a very long period, and it turns rich and savory.*found that the same holds true for cauliflower. I'm guessing it's a common trait in all brassicas.wanted was both: deep broccoli flavor worked into the soup, along with pieces of bright, fresh, grassy broccoli.
After adding my stock and dairy and giving the soup base a good long simmer to fully tenderize the broccoli stems, I puréed the whole thing using an, adding grated cheddar cheese to the pot as I blended. The texture of the soup wasn't exactly where I wanted it to be , but I figured I could focus more on that after I'd worked out the broccoli flavor issue.
How could I incorporate that flavor into the soup? My first thought was to roast the broccoli stems, as, but roasting and then simmering seemed a little fussy for a single recipe. Instead, I decided to do it all on the stovetop by searing the broccoli florets in a bit of oil right at the start, then transferring them to a baking sheet to cool while I constructed the rest of the soup base.
It's easy to think"Just add more cheese!" if you want a cheese soup to be cheesier, but anyone who's ever tried dumping grated cheese into a pot of simmering liquid knows that it doesn't quite work like this. Your cheese ends up clumping in a solid mass, with a slick of fat breaking out and floating on the surface. Why does this happen?is present to varying degrees. Young cheeses, like Jack, young cheddars, or mozzarella, have a relatively high water content—up to 80%.
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