Hi Food52ers! I need 1 tbsp of heavy cream for a soup (or rather, the recipe calls for 1 tbsp). I'm sure it would add a bit of something to the soup but I was too cheap to buy a cup of cream to use merely a tbsp! Any ideas of what I can substitute that will give a similarly unctuous feel? (It's a leek/fennel/potato soup with a fennel stock - nothing fancy - from Deborah Madison's Vegetable Literacy) Thanks a gazillion!!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)