replacement for single cream in soup
Perixi
Posts: 116 Member
Any ideas? This recipe calls for 150mls which seems like loads would half cream half greek yogurt work? or should i just use the cream? Just wanted to make the soup healthier!
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Replies
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why not try half fat creme fraiche? its still tasty x0
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The yogurt will probably work, however it will change the flavor a bit since yogurt has that "bite" to it. What about just reducing the amount of cream or even eliminating it?0
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You could thin the cream with skim milk.0
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I will often use a mixture of 1/2 chicken broth and 1/2 skim milk, thickened with "Wondra" flour (it is finely sifted). Not sure what your soup is, but this works in most soups and/or sauces!0
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soya cream? is lower cal and not as sweet, i quite like it for cooking with.0
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Oooh thanks for the ideas, Its creamy parsnip, leek and lemon soup. will give it a try tonight and see how i go. Thanks0
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Soup sounds sooo good today!0
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The parsnip soup I make has no cream and it still 'creamy' due to the consistency of the parnsip. I'd omit the cream completely.0
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I generally sub evaporated milk for cream in recipes.0
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I use nonfat Greek yogurt in almost everything rather than cream cheese or cream or sour cream. So give it a go - what's the worst that can happen?0
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Antique white emulsion perhaps!0
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