These proteins come together headfirst in bundles of several thousand, protecting their hydrophobic heads and exposing their hydrophilic tails. Individual milk proteins (the main ones are four similar molecules called caseins) resemble little tadpoles (or sperm, if you will), with hydrophobic (water-avoiding) heads and hydrophilic (water-seeking) tails. Protein micelles are spherical bundles of milk proteins.Because of this, and because of their suspension, the globules don't come into contact with each other to form larger globules, so cheeses stay creamy or crumbly instead of greasy. Milk fat, in the form of microscopic globules kept suspended in a tight matrix of protein micelles (more on those in a second).Hard cheeses, like Parmigiano-Reggiano or Pecorino Romano, may be as little as 30% water after several years of aging. The longer a cheese is aged, the more moisture it loses, and the harder it becomes. Young cheeses, like Jack, young cheddars, or mozzarella, have a relatively high water content-up to 80%. If you’ve liked my BROCCOLI POTATO AND CHEESE SOUP or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to. But even without them, the soup is still so nutritious! It has a very similar texture and colour to my Roasted Asparagus Soup, which is another one of our favourite soups to have. You can add some meat to make the soup even more filling: bacon, ham, or any leftover meat are perfect additions here. Stilton soup is another cheese that usually goes very well with broccoli soup, so it's up to you. There are some easy swaps that would work really well here: use frozen broccoli florets instead of fresh ones, they are as good, and you can stock up on a huge bag for a lot less money.Ĭheddar cheese works so well with this broccoli soup, but any other hard cheese would do too. And it's so much better than any store-bought soups, I can guarantee you that. This soup is ready from scratch in only 20 minutes, making it an ideal meal for a weekday when life is hectic, and soup needs to be on the tables sooner rather than later. blitz the soup until creamy, then season with salt and pepper to taste.cook for 15 minutes until all the veggies are tender, then add half of the amount of cheese, and give it a stir.add them to the pot together with the stock/broth.peel and chop the potatoes and carrots, and break the broccoli head into florets.add the garlic and cook for a further 1 minute.heat up the oil in a large pot, and sautee the onion until golden.The potatoes act as a thickener, so there is no need for flour here. You know me already, I am all for simplicity in the kitchen, and this soup is no exception. Alternatively, you can use a masher to mash the ingredients a little bit, so it's something in between a smooth and chunky soup. I blitz this soup to a creamy texture, but you can also serve it as a chunky soup, so there would be no need to worry about having a food processor or blender. It really can't get any easier than that! And these ingredients listed are easily available in any shop, no matter how big or small.
Take this broccoli soup, it's so cheap to make with a few simple ingredients: broccoli, potatoes, carrots, cheddar cheese, stock, onion, garlic, oil and seasoning. My kids absolutely love soups of any kind, and I love spoiling them with all sorts of filling and nutritious meals.
To me, winter is the season of delicious hot food that helps us survive the bitter cold weather.Īnd soups are the perfect example of what comfort food is about: cheap, easy to make dishes that absolutely anybody can afford, and it can be cooked in one big pot for the whole family. The only good thing about the cold season is that it takes us down to memory lane, where the comfort food of our childhood comes back to life.
Serve it with plenty of extra cheese and black pepper, and you have a delicious soup for the whole family. The cheddar cheese adds a touch of sharpness and compliments the soup so well. Broccoli Potato and Cheese Soup, a quick and easy creamy vegetarian soup for the cold season.
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