Ask the Web Chefs -Keeping a cream soup from breaking

name: Machele

Question: Request: I need to know how to prevent a milk based soup base from curdling when kept on low for
several hours?

Web Chefs:

From Stephen Block

1. I would heat it in several batches instead of keeping so much on the steam table at once.

2. Some recipes you can use chicken stock as half of the base and then finish the soup with milk that will help.

3, Some chefs use non -dairy creamer ...that one uses in coffee instead of milk.

4. Add a few Ice cubes in the soup to keep it from getting over 140 degrees.

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Last updated Feb5, 2002