Heavy cream is a delightful dairy product that can be used for creating a number of different foods including the creamiest, smoothest soups you have ever tasted. Use heavy cream for making cream of corn, mushroom, potato, or tomato soups, just to name a few.
Some people confuse whipping cream with heavy cream but it is important to remember the inherent differences between the two. As a general rule of thumb, heavy cream is used in recipes for making various foods while whipping cream is more often used as a garnish.
Although both are made from the top layers of milk, they are not prepared in the same way. Heavy cream is made from skimming the top layer off the milk and homogenizing it while whipping cream is made in the same way but then mixed with air to create a much lighter product. The fat content also differs between the two dairy products as heavy cream may contain as much as 40 percent fat and whipping cream is slightly lower.
If you are looking for low fat alternatives for it there are a few routes to consider. To thicken sauces and soups you can use low fat cottage or ricotta cheese in place of heavy cream.
A can of evaporated milk mixed with water and unflavored gelatin can also be used for making a selection of baked goods including cookies and muffins. Alternatively, thicken skim milk with unflavored gelatin, flour, or cornstarch and use instead of heavy cream.
For a low fat and vegan substitute to heavy cream, combine plain soy milk with silk tofu and blend thoroughly until smooth.
To freeze heavy whipping cream, which can be used later on for making other things besides soups including baked goods like cakes and desserts such as custards and mousse, you will need a container with a lid that seals completely.
Remember you will not be able to whip the cream after it thaws since it has been frozen but it can still be used in a wide variety of recipes including an array of creamy soups.
Versatile Cream of Chicken Soup Recipe
What You Need
- 4 cups chicken broth (homemade or canned)
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon nutmeg
- 1/2 cup carrots, cooked, diced
- 1 cup cooked chicken, diced
- 1 tablespoon parsley, minced
How to Make It
In a medium sized pot with a lid, heat the chicken broth over low to medium heat and bring to a simmer. Reduce the heat to low and slowly mix in the heavy cream.
Add in the salt, white pepper, and the nutmeg and stir to mix well. Cover the pot and simmer over low for 10 minutes.
Add in the cooked carrots and chicken and simmer over low heat for 20 to 30 minutes.
You can also add chunks of potatoes or peas to the soup along with the carrots and chicken and simmer to heat thoroughly. Sprinkle the minced parsley on top and serve the cream of chicken soup while hot.
To serve this versatile soup cold, omit the carrots and chicken, refrigerate until cold, and then serve in chilled bowls.
Serves 4
