Cream based soup separates

[BAPyessir6]

Whenever I make cream based soup (fish/potato/etc.) after it chills the cream rises to the top of the soup. (Maybe 4 cups stock, 2 cups cream). The cream never curdles, it's more cosmetic than anything, and once it warms it emulsifies fine. I can also stir it back together. For the future, is there anything I can do to fix this? Will a roux fix it?

 

[Andy M.]

I wouldn't bother with a roux. If it's back to normal when you heat it up, I wouldn't care if it separates when it's cold. Other foods look different when cold but turn out normal when reheated.

 

[pepperhead212]

I wouldn't worry about it unless it is a cold soup - then you obviously wouldn't want the separated fat on top. Usually those are blended, which helps keep it together.

 

[taxlady]

I agree, don't worry about it. Personally, I don't much care for the taste of roux in a soup. I think it will taste better without the roux.