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Clotted cream - can I use it in soup?
ginvzt
Posts: 4,878 Forumite
Ok, I am making "Cream roasted swede soup", and it asks for 142 ml of single cream, which I don't have. (It wasn't planned, I just had swede in the fridge and decided I need to use it up)
I had some double cream, but that is off. There is a bit of clotted cream left and I was wondering if I can use a bit of that instead?
My initial idea was just to add a bit of milk, but maybe clotted cream would work as well?
Please, help me - I half an hour before adding cream/milk.
I had some double cream, but that is off. There is a bit of clotted cream left and I was wondering if I can use a bit of that instead?
My initial idea was just to add a bit of milk, but maybe clotted cream would work as well?
Please, help me - I half an hour before adding cream/milk.
Spring into Spring 2015 - 0.7/12lb
0
Comments
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Should be ok, its already stabilised (by being heated to clot it) its just thats it is thicker than runny cream. Will still give a nice creamy taste and texture to your soup.
Bless Martin's Little Cotton Socks. I thank him for giving us MSE. Look what its grown into!
MFW = ASAP #1240 -
Thank you - I am just about to add it!!!Spring into Spring 2015 - 0.7/12lb0
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So, how did it turn out?
That sounds like an interesting recipe. Is it online? If so, would you mind posting the link please? 0
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