Substitute for small amount of heavy cream in a soup?

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!!

  • Posted by: tammany
  • January 3, 2015


Nancy January 4, 2015
And/or a teaspoon of butter, if there's none in the recipe.
GiGi26 January 3, 2015
Since it's only a small amount evaporated milk would work fine also.
rengahan January 3, 2015
What about using plain yogurt?
Matt H. January 3, 2015
You can substitute whole milk and butter at around a 3:1 ratio for cream. Since you only need 1 tablespoon of cream, I would go with 2 tsp of milk and 1 tsp of (melted) butter to keep things simple.
tammany January 3, 2015
Great to know! Thank you
Chef L. January 3, 2015
Whole milk should be fine for that trace amount.
tammany January 3, 2015
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