Clotted cream - can I use it in soup?

ginvzt

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.

Newbird

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.

ginvzt

Thank you - I am just about to add it!!!

Gigervamp

So, how did it turn out?
That sounds like an interesting recipe. Is it online? If so, would you mind posting the link please?