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Old 05-31-2008, 11:19 PM   #1
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Replace heavy cream in soup

I'm lactose intollerant but I love this spicy sausage and potato soup. The recipe uses 1 cup of heavy cream and without it the soup is rather thin and seems watery. I saw on one site substituting butter and milk which for me would be margarine and soymilk in place of cream. Other suggestions that I'm not as confident would come out right were yogurt and coolwhip. Any ideas how to make the soup creamier while avoiding using milk products unless they are soy?


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Old 05-31-2008, 11:32 PM   #2
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Have you tried pureeing some of the potatoes and adding back into the soup? Should help thicken it up.

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Old 06-01-2008, 12:27 AM   #3
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I quite agree with potatoes but I think you can use cornflour( if you can use that) to

make it thicker.
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Old 06-01-2008, 12:31 AM   #4
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If it's too thin without the addition of the cream use less water when cooking.
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Old 06-01-2008, 02:13 AM   #5
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Coconut milk or cream works well. Just make sure the soup is reheated gently when that product is added. Sometimes it can split!
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Old 06-01-2008, 08:36 AM   #6
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You can puree some of the potato in some broth and add it back to the soup. You can alsouse some flour in cold water and stir that into the soup to thicken it. Corn starch/flour works but if you cook the soup after adding it or reheat it the next day, it will lose its thickening power.
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Old 06-01-2008, 11:23 AM   #7
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Nix on using Cool Whip. It's too sweet. I'd try using some instant potato flakes to thicken the soup.
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Old 06-01-2008, 06:50 PM   #8
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Or you might puree some soft silken tofu...all creamy texture, little or no flavor of its own. Thin with soy milk if needed.
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Old 06-02-2008, 03:52 AM   #9
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I've used soy "cream" successfully in a number of recipes.

Could also try using some broth thickened with cornstarch, just watch out for how salty they tend to be.

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Old 06-02-2008, 06:51 AM   #10
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I use Lactaid brand of milk products. Use the whole

Lactaid milk and thicken slightly by using one of the other suggestions. I would just use flour and a liquid to thicken the soup, cook til thick then add the milk. You usually can't boil the milk long enough to cook the flour so cook it thoroughly first. Depending on the soup recipe maybe you could start with a roux using flour and the fat left from browning the sausage.

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