How do I prevent curdling when adding cream to the soup?
Curdling can happen if you add cold cream to a hot soup too quickly. There will be chunks floating in the soup which just isn’t pleasant! To prevent this, you can either temper the cream by adding a small amount of the hot soup to the cream first, stirring well, and then gradually incorporating it into the pot. Alternatively, you can let the soup cool slightly before adding the cream.