double cream for soup?

[LucyJones]

Can I just use ordinary double cream to put in soup? It doesn't say it can be used for cooking on carton so not sure

I always use double cream for my soups - makes it richer than single cream

Thanks I just wasn't sure if it was only for strawberries and cream etc!!

Once went to the crappy corner shop near me to get some double cream for soup. I couldn't see any and asked the woman "Have you got any cream?"

"Yes love" she said "Do you want squirty or Carnation?"

Hi Lucyjones
Doudle cream can be used in soups. If you are using double cream you won't need to use cornflour as double cream will thicken your soup when you boil it. Also the best for whipping as it holds longer. Only set back is it adds more richness and is more expensive of the creams. The only cream i use in the kitchen when i am at work.

I prefer double cream as it goes further - if you want single cream, you can dilute it with milk. I haven't tested this but I think it might actually work out cheaper if you do this.

Add double cream right at the end of cooking and don't boil it or it will curdle. You only need a tablespoonful or so for 4 servings as it tends to "tone down" the flavour of the other ingredients. That can be an advantage if you find you've made the soup too salty. If you think it seems unhealthy, it's probably better for you than all those additives in tinned/packet soups, and 1/4 tbsp doesn't have that many calories. Many people who think putting cream in a soup is extravagant wouldn't think twice about putting huge dollops of the stuff on a pudding!

I prefer double cream as it goes further - if you want single cream, you can dilute it with milk. I haven't tested this but I think it might actually work out cheaper if you do this.

Add double cream right at the end of cooking and don't boil it or it will curdle. You only need a tablespoonful or so for 4 servings as it tends to "tone down" the flavour of the other ingredients. That can be an advantage if you find you've made the soup too salty. If you think it seems unhealthy, it's probably better for you than all those additives in tinned/packet soups, and 1/4 tbsp doesn't have that many calories. Many people who think putting cream in a soup is extravagant wouldn't think twice about putting huge dollops of the stuff on a pudding!

I prefer double cream as it goes further - if you want single cream, you can dilute it with milk. I haven't tested this but I think it might actually work out cheaper if you do this.

Add double cream right at the end of cooking and don't boil it or it will curdle. You only need a tablespoonful or so for 4 servings as it tends to "tone down" the flavour of the other ingredients. That can be an advantage if you find you've made the soup too salty. If you think it seems unhealthy, it's probably better for you than all those additives in tinned/packet soups, and 1/4 tbsp doesn't have that many calories. Many people who think putting cream in a soup is extravagant wouldn't think twice about putting huge dollops of the stuff on a pudding!