Cream based soup separates

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Senior Cook
May 15, 2020
Prior Lake
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?
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.
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.
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