One time on Usenet, "kilikini" > said:
> Little Malice wrote:

<snip cream of broccoli soup>

> > This one sounds like
> > something I'd like to try (and unlike a lot of the other recipes,
> > it doesn't have cream cheese(?) in it). But I'm wondering, why
> > both Havarti and Swiss? I've never had Havarti cheese, but
> > Wikipedia makes it sound a lot like Swiss to me:

<snip>

> I've winged cream of broccoli and cheese soup, but I didn't use a good
> enough brand of cheese so it separated and kind of went clumpy. I think I
> used Kraft Cheddar. In order to get a good, smooth, consistency you MUST
> use a good cheese. Otherwise, just make a cream of broccoli without cheese.

Yeah, I looked this recipe over again after reading your post,
Kili -- I think it would be fine without the cheese the first
time I make it. Then I can play with it if I like it enough
to try again.. :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~