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Jan, I am stumped. more--

Misc.

I went on the web and looked at all kinds of soups with cream added. Some recipes added the cream and milk at the time they pureed them. Some added it later. Some simmered the soup for 20 or more minutes after the cream was added. Some heated the soup, but did not boil. I think this is the key. It only has to reach a temperature of about 170 degrees or so. Your recipe sounds better than mine,

the other thing is when you are heating the cream and milk do so on a low temp. I use the low setting on my electric stove and it takes a while.

Last suggestion would be to throw this out on the cooking board and see what others have experienced.

I know that mine does not curdle and that is what i do. I don't think that I have been much help. I am going to try your soup this weekend while I still can find fresh tomato here in Ohio.



MsgID: 04225
Shared by: Becky-Oh
In reply to: Recipe: Becky-Oh, this is my bisque recipe.
Board: Quantity Cooking at Recipelink.com
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