Rich soups that are thickened using cream or milk can tend to curdle if you’re not careful. This happens because with too much direct heat, the dairy will separate. Thankfully, it’s not hard to avoid this! Here are 3 tips to hold your creamy soups together.
Stick with full-fat dairy like whole milk, full-fat yogurt, and heavy cream. Low or non-fat varieties will separate more easily.
“Temper” the dairy by adding a ½ cup of soup to the milk or cream to warm it up before adding it all back to the soup.
Remove the soup from the heat, add the milk or cream, then reheat on very low heat without boiling.
By following these 3 steps, you’ll be able to gently incorporate the dairy into the soup without shocking it with high-heat. You’ll be rewarded with soup that’s rich, thick, and creamy.
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