Dear Barbara: I was making homemade soup and at the last minute I thought I would add some cream. I didn’t because I was afraid it would curdle and ruin the whole pot. Can you add cold cream to hot soup? — Jackie from Lockeford
Dear Jackie: That depends on the cream. It needs to have a high fat content in order not to curdle. Heavy cream or whipping cream would be fine. Fat-free half-and-half or low-fat milk would most likely curdle.