How do you make creamed broccoli soup without the milk curdling?

There are several ways to prevent milk from curdling when making creamed broccoli soup:

1. Temper the milk: Gradually whisk a small amount of hot soup into the cold milk to bring the temperature of the milk closer to that of the soup. This helps prevent the proteins in the milk from coagulating and curdling.

2. Use cornstarch or flour slurry: Mix a small amount of cornstarch or flour with cold water to form a slurry. Slowly whisk the slurry into the hot soup while stirring constantly. The cornstarch or flour helps to stabilize the proteins in the milk and prevent curdling.

3. Add an acidic ingredient: Acidic ingredients like lemon juice, vinegar, or white wine can help to prevent the milk from curdling. Add a small amount of these ingredients to the soup just before serving.

4. Use low heat: Cook the soup over low heat and stir constantly. High heat can cause the milk to curdle more easily.

5. Don't overcook: Cook the soup just until it reaches the desired consistency. Overcooking can also cause the milk to curdle.

By following these tips, you can make a delicious and creamy broccoli soup without the milk curdling.