BAPyessir6
Senior Cook
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?