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Medifast tips for Cream of Broccoli?

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I made the Cream of Broccoli soup on the stove yesterday. I put the mix in a saucepan, with a bullion cube, and let it sit for most of the morning. At lunch time, I slowly heated it up and it was looking nice and yummy, mixing up well. I took it off the stove to sit, covered, for about 5 minutes. When I went back to get it, it had seperated, fats from solids..

Any idea why this would have happened and how I can prevent it in the future?.

Thanks for your help,.

Jayne..

Comments (5)

I don't cook mine on the stove, but I know when I add water that is too hot it separates. Perhaps you need to warm it on a lower setting? Don't let it boil...

Comment #1

Someone told me that if you cook it too hot, the soy "cooks together" and clumps up...

Comment #2

FYI...The COB Soup does not have any Soy in it...

Comment #3

I have never cooked the cream soups on the stove but I have found the best way to cook them so there aren't any lumps or separation. First I empty the packet into a coffee mug. I then mix in just enough tap water so that when I stir them together (with a spoon) it makes a thick cream sauce. I use a hot pot to heat up my water and once the water has boiled, I fill the cup about halfway up with the boiling water and stir some more to mix the thick sauce with the water (without splashing it everywhere). I add my salt and then fill the cup the rest of the way up with the remaining boiling water. I have found that this is a great way to avoid all of the lumps that you get if you mix the powder with hot or warm water.

I have heard of some other people putting butter buds in their soup to add some more of that "cream" flavor. Good luck!!..

Comment #4

It's the dairy in it that curdles... try not to boil it or keep it too hot for too long...

Comment #5


This question was taken from a support group/message board and re-posted here so others can learn from it.

 

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