Yesterday, I decided to double a recipe for Broccoli Cheese Soup. And, I didn't start soon enough to allow extra time for the liquid ingredients to heat up. So, I think everything was too hot when I added the cheese, so it curdled. Everything tasted fine, but it didn't have the nice texture.
What I want to know - Is there anyway I can "fix" the curdled cheese now? It's been in the refrigerator overnight. I know we will eat it anyway, but if I could fix it, that would be better.
I know what to do the next time to prevent it happening. Start earlier and keep the temperature on the stove lower :-) BTW, I found the recipe on Tasty Kitchen for a Panera knockoff and the first time I made it, without doubling, it was amazing how close it was and the texture was terrific. I didn't have a blender handy, so chopped the broccoli extra fine before cooking and it worked.
Thanks for any advice, Carol