You’ll also notice there is 1/3 cup of rice flour called for in this recipe. This simple change transformed the waffles from meh to marvelous. We tested it first without separating the eggs, and the results, while tasty and delightfully crispy on the edges, were still a bit gummy in the middles.įor the next batch I separated the eggs, whipping the whites to medium-stiff peaks and then folding them into the batter along with the cheese. This waffle recipe utilizes both baking powder and whipped egg whites for lift, resulting in a light and airy texture with crisp, cheesy edges. So we ate waffles for dinner for three nights in a row, perfecting this recipe. Which really surprised me, but hey, I’m all for giving the people what they want. Well, the cheese waffle blew the other options out of the water. I even toyed with trying out an olive oil waffle that uses oil in place of melted butter.įlummoxed, I posed the question to my facebook group, whose opinions I value greatly (seriously, awesome folks over there, you should join us!) I ended up adding a few other waffle options off the top of my head, including both Belgian and Liege, olive oil, as well as a savory cheese waffle (because why not?)
My initial thoughts were to try a sourdough waffle using my somewhat neglected starter, but I couldn’t decide between Belgian or Liege waffles (the kind that use pearl sugar inside for a really unique texture). I recently had a hankering for waffles, but was (as usual) undecided as to just what kind I should make. (You know that ruffly layer of crispy cheese you get when your grilled cheese overflows? That same magic is in effect here.) In fact, addition of cheese in this recipe takes that crispness to a whole other level. The perfect waffle is light and airy in texture with delightfully crisp edges, and these savory waffles are most certainly that. We personally love them paired with fried chicken or dipped in ranch dressing (or both at once, if we’re being honest), but truly, the possibilities are endless. This amount won't make this soup spicy, and it just gives it more dimension.These savory cheddar cheese waffles are much more versatile than their sweet counterparts, no matter whether you enjoy them for breakfast, lunch, or dinner. Cayenne - it's optional but highly recommended to give depth of flavor.Buy a good quality sharp/old cheddar and grate it yourself. Cheddar cheese - the cheese you buy really impacts the flavor of this soup! I can't emphasize this enough.Don't add too many carrots or the soup will taste more like carrots than it probably should. Carrots - pre-cut matchstick carrots are easiest, but you could always thinly slice a small carrot up.Broccoli - I used fresh broccoli, but you can use frozen broccoli.
Sub at your own risk for something with a lower fat content it will be less rich and/or alter the taste completely. Cream - we're using heavy cream here for luxuriousness.Broth - you can use vegetable broth if you need this to be vegetarian, but I do find chicken broth (or stock) has more flavor.Don't worry, you don't taste it specifically! It just gives a robust savory flavor you didn't even know you needed. Dijon mustard - this is my secret ingredient to set this soup apart from the rest.I prefer Vidalia (sweet) onion, but you can use a yellow onion. Onion and garlic - they immediately give this soup a savory foundation.
Butter - it starts our soup off right with the buttery base to sauté the aromatics.