Houston's Canadian Cheese Soup - CopyKat Recipes (2024)

FAQs

Why do you avoid simmering your soup after adding the cheese? ›

A rolling boil will sap cheese of its moisture content far too quickly and prevent it from the slow melting that is needed to marry the cheese and the soup.

Place 1 cup chicken broth, carrot, onion and celery in 4-quart saucepan. Cook over medium-high heat 8-10 minutes or until onion is softened. Add 2 cups chicken broth, milk, cheese, and hot pepper sauce. Reduce heat to medium; cook 5-8 minutes or until cheese is melted.

Keep the heat very low, and make sure the cheese is one of the last things added to the soup. Whisk very quickly but add the cheese in gradually, one cup at a time, to make sure it melts before adding the next cup.

Cheese can curdle when added to soup due to the high temperatures and acidity in the soup. The proteins in cheese are sensitive to heat and acid, causing them to separate and form curds. What types of cheese are less likely to curdle in soup? Cheeses that are aged or have a higher fat content are less likely to curdle.

Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

The flavor of any given cheddar depends on how long it's aged for. The older it is, the stronger the flavor profile. Wisconsin is one of the only places on the planet that has cheesemakers aging some of their cheddars for up to 20 years.

Colby Cheese is a Must-try Creamy Wisconsin Staple

Colby cheese is usually aged for just a few months, which gives it a mild, buttery flavor. Originating in — you guessed it! — Colby, Wisconsin, this cheese is made with a washed-curd process rather than through the cheddaring process, making it a semi-hard alternative.

Delicious cheese and Wisconsin, It's a natural partnership

With the Dairy State's healthy combination of fertile land and balanced climate, milk production excels. And Wisconsin's milk is not only impressive in terms of quantity, but also in quality.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Why does cheese soup get grainy? ›

Please know that chowders, bisques, and soups where cream, butter, or cheese are the primary ingredient will have a grainy texture. The grainy texture does not mean the soup has spoiled or curdled. The texture is the result of the cook/refrigerate/freeze/thaw/heat cycle that the soup experiences.

Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.

Additionally, if the heat is too low or if the soup is not hot enough, the cheese may not melt properly. Lastly, if the cheese is added too early in the cooking process, it may become stringy instead of fully melting.

Basically the proteins in the cheese tighten up and squeeze out the fat. You end up with a grainy, curdled consistency. Unfortunately there is no way to fix it once it's happened, so just be really careful to keep this soup on a very low flame once the dairy has gone in.

To fix an already curdled soup

Add an ice cube and lower the heat, whisking constantly; the shock can help bring it back together. Add a few additional tablespoons of cream warmed ahead of time to the soup mixture, whisking constantly. If the above do not work, whir the soup in a blender until smooth.

Cheese should be added to the soup towards the end of the cooking process, just before serving. Adding the cheese too early can cause it to overcook and become stringy. By adding it towards the end, you allow the cheese to melt gently while maintaining its desired texture and flavor.

Don't add the cheese all at once or you risk clumping. Sprinkle the cheese in, stir and when it's almost melted, sprinkle in more. A sure-fire way to prevent cheese from clumping is to toss it with some cornstarch before adding to the soup.

Whether you're making a soup or stew, simmering instead of boiling allows the ingredients to cook slower at a lower temperature, creating a tender consistency without a mushy texture. Simmering gently softens the ingredients and melds the seasonings into a delicious one-pot meal.

Cheese is a particularly tricky addition to soups because if the temperature of the soup is too hot or too cold, the cheese won't melt properly and will start to clump. Temperatures over 150 degrees Fahrenheit will cause the cheese to release liquid too fast as a result of broken protein bonds.