Add your favourite recipes

Curdled soup!

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

Page : 1

By Daisy Chain 11 May 2012 17:20	Curdled soup! Help, I made what looked like a lovely pot of Delia's watercress and potato soup for the first time last week, but it curdled when I defrosted it. Was that where I went wrong although I have frozen loads of soups before and they've all been fine? Thanks for any help you can give.DC Reply Quote
By Essex Girl 12 May 2012 08:40	Curdled Soup Can't really help you I'm afraid, Daisy as I've never made that particular soup. I would say that if I'm going to freeze any soup (or casseroles for that matter) I always add any extra liquid such as cream once it's defrosted but before it's reheated. Doing it that way in the case of cream helps to prevent curdling. Reply Quote
By Daisy Chain 12 May 2012 16:43	. Yes, same here, EG, but this soup didn't contain any cream only milk. My recipe for potato soup has milk in it and freezes very well. I'm wondering if it was the lemon juice. Thanks for answering anyway. Reply Quote
By Essex Girl 13 May 2012 08:14	Curdled Soup Probably was the lemon then. I would love to know exactly when you can add lemon to sauces with milk or cream in them without fear of them splitting. I put lemon juice in my fish pie recipe and that's fine but I don't know why. Wonder if it's because it's added after the sauce has been thickened? Hope someone can tell me. Reply Quote