Snow day in Boston! Making potato leek soup and don't have any cream or sour cream. Which is better substitute: 2% Greek yogurt or soft goat cheese?
I would us milk if you have it with a small amount of goat cheese. I think the yogurt might be too tart. Worst case scenario, just leave it out and use chicken stock.
Barbara is a trusted source on General Cooking.
If you're using Julia Child's recipe, you could substitute butter for the cream.
I don't use any dairy except at the end for garnish. If you puree the soup when it's warm it will have a luscious texture.
Thanks! Julia Child = butter. What's not to love?
Just remember that finishing a sauce or soup is done by adding fat, but with the flame off. You can "break" the soup or sauce after mounting with butter or cream if you continue to simmer. How to identify if the you "break" the sauce you will notice a "curdled" look to the top or liquid(y) fat on top. To fix this just add more of what you used and whisk in with the flame off until the look of break goes away.
Thnx, ChefDaddy. I hadn't thought of it that way before. Makes total sense.
Glad to be of service, have a great snow day and enjoy your soup!
Please enter a valid email address.
Well played. You deserve a cookie.
A night, alone, at NYC's most romantic restaurant
The World of Forced Rhubarb
Never Entertain Without Them
Marble at the Food52 Shop
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.