Freezing soup with cream in it???

[Skribble]

Ok now that I have admitted I have a soup fetish, I was wondering about freezing soup with cream already in it.

Most of my recipes say add cream at the last stage and heat gently. But I often have single portions of soup myself and don't want to waste tubs of cream. SO can I add cream when I cook in bulk or will it all go wrong when I am reheating inthe microwave?

At one time you could buy frozen sticks of double cream, so I'm sure it shouldn't be a problem.

I know you can freeze whipped cream so perhaps I should freeze cream in an icecube tray to add afterwards. I remeber those sticks, goodness knows what mum used the for.

DO I have to whip it or jsut freeze double cream?