Epcot's Canadian Cheese Soup Recipe From Le Cellier (2024)

FAQs

How to add cheese to soup? ›

When you add the cheese to the soup, make sure that the pot is over very low heat. If the heat is too high, the cheese won't incorporate into the soup, giving it a thin, gloopy texture. I also recommend adding a little at a time and stirring well between additions. Reheat it on the stove.

If your soup doesn't have the desired melted cheese consistency, you can try blending it with an immersion blender or transferring it to a regular blender. This can help break down any clumps and incorporate the cheese more evenly.

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.

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.

If heated too high, you risk clumping and if too low, not melting properly. With soup, you might be able to fix it with an immersion blender, or you might not. At a temperature of 150 or so, the protein bonds in the cheese break down and as a result, too much fo the moisture escapes too quickly.

When it's time to add the cheese into the soup, sprinkle it in in batches, stirring until each batch is melted before adding the next batch vs dumping it all in at once. This will ensure there are no clumps in the final soup.

Your soup may become grainy if the cheese or dairy curdles. With a recipe like the one that follow you shouldn't have trouble because the cheese is added as a finishing component, off heat. But to avoid “breaking” the dairy while reheating (or with other dairy-rich soups), take it low and slow.

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.

How do you prevent cheese from clumping in soups? MDP: The key is to add cheese at the very end, with just residual heat -- either after turning off the heat or at the very end. It's a similar technique as with pasta, how you have the burner very low or turned off.

Adding a potato to the simmering soup provides a natural thickener that helps the cheese emulsify and gives the soup a creamy texture.

Will block cheese melt in soup? ›

Will cheddar cheese melt in soup? Cheddar will definitely melt here — but you'll want to start with block cheese for this cheddar potato soup. Pre-shredded cheese, though convenient, is coated with an anti-clumping agent that interferes with the cheese's ability to melt smoothly and evenly.