Question
Is there a substantial difference in using fresh vs frozen broccoli when making Broccoli Cheese Soup? And if I do make the substitution, should I thaw it first or put it in frozen?
Answer
If you use frozen you will not have the option of having a thick cheese soup with more crisp broccoli; i.e. if you were considering adding the broccoli toward the end after blanching it for a more toothsome floret, this would only be fruitful with fresh.
I am unsure about the blogspot link in Sebiddy's post, but my experience with frozen broccoli is that it gets the job done but not very well. As a point of logistics, using frozen without first thawing will net you a hearty release of water from the broccoli if you don't thaw first and may cause your mornay some heart-ache if timed poorly.
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