What I found odd was that half of the cooking time is dedicated to just simmering the milk with plain stock, absent of any vegetables or seasonings of any kind. for this recipe because it’s so thick from the cheese that you don’t really notice. Typically, milk products are added last because simmering can cause curdling, especially if simmered for a long period of time. It was bland and seemed to be lacking something. To me it tasted like broccoli with cheese sauce. This has the potential to be a really great broccoli cheese soup.
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