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Broccoli cheese soup recipe help user banned
12th Dec '12

I have no whole milk, only 2%. Most recipes I've seen call for whole milk or half and half. What will happen if I use 2%?

melindapple 1 child; Michigan 5425 posts
12th Dec '12

The "broth" just won't be as creamy.

user banned California 36390 posts
12th Dec '12

<blockquote><b>Quoting melindapple:</b>" The "broth" just won't be as creamy."</blockquote>




So it'll just be watery?

melindapple 1 child; Michigan 5425 posts
12th Dec '12
Quoting Jude the Super Kinkster:" <blockquote><b>Quoting melindapple:</b>" The "broth" just won't be as creamy."</blockquote> So it'll just be watery?"


It may be a little creamy since you use milk. I've never made broccoli and cheese soup, but I've made other soups with half and half and that is what makes it creamy/thick. Also when I make tomato soup, I just use 2% or 1%I and it's still creamy, just not AS creamy as it would be if I were to use cream. If that makes sense.

user banned California 36390 posts
12th Dec '12

<blockquote><b>Quoting melindapple:</b>" It may be a little creamy since you use milk. I've never made broccoli and cheese soup, but I've made ... [snip!] ... I just use 2% or 1%I and it's still creamy, just not AS creamy as it would be if I were to use cream. If that makes sense."</blockquote>




Yeah I get it. Thanks!!

Moose's Mama 18 kids; Moose, Wyoming 11443 posts
12th Dec '12

I use 2% or skim and add a little cornstarch to thicken

user banned California 36390 posts
12th Dec '12

<blockquote><b>Quoting Moose's Mama:</b>" I use 2% or skim and add a little cornstarch to thicken"</blockquote>




Can I have your recipe?