How do you fix a cheese soup that has separated?

Ah, the dreaded cheese soup separation! It's a common problem, but don't fret, there are a few ways to fix it:

1. The "Whisk and Heat" Method:

* Whisk vigorously: Use a whisk to vigorously stir the soup. This will help to re-incorporate the separated cheese back into the soup.

* Heat gently: While whisking, heat the soup gently over low heat. The warmth will also help the cheese to melt back into the soup.

2. The "Blended Smoothness" Method:

* Blend it up: For a completely smooth and velvety texture, use an immersion blender to blend the soup until all the lumps are gone.

* Be careful with heat: Be sure the soup isn't boiling before blending, as it can splatter.

3. The "Starch Savior" Method:

* Add a bit of starch: If your soup has a thin consistency, a bit of cornstarch or flour can help thicken it and prevent further separation.

* Mix and heat: Whisk a teaspoon or two of cornstarch or flour with a little bit of cold soup before adding it to the pot. Then, heat the soup gently until the starch thickens it.

4. The "Milk Magic" Method:

* Milk to the rescue: If your soup is too thick and the cheese is separating, adding a bit of milk can help thin it out and re-incorporate the cheese.

* Slowly, slowly: Add the milk gradually, whisking constantly, until the desired consistency is achieved.

Prevention is Key!

* Use a low heat: Avoid cooking cheese soup over high heat, as it can cause the cheese to separate faster.

* Add cheese gradually: Don't add all the cheese at once. Gradually add and melt it into the soup, stirring continuously.

* Use high-quality cheese: Choose cheeses known for melting well, like cheddar, Gruyere, or Fontina.

Remember, practice makes perfect! With a little patience and these tips, you'll be whipping up delicious, creamy cheese soup in no time.