How do you get sour cream to stay floating on soup? Mine always sinks. Thanks.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
You need a fairly thick soup and probably less sour cream.
amysarah is a trusted home cook.
Unfortunately the laws of physics will apply; it will only float atop a really thick soup.
If it's not a pureed soup, but one with chunks, e.g. of veggies, you could strategically push a little of the solid stuff to the center and sort of sit a dollop of sour cream on top of that. (At least you could if you have far more patience for fiddling than I do.)
Another idea - you could thin the sour cream a little, then use a squeeze bottle to swirl it over the soup's surface - that way, its lighter weight might allow it to float.
Or, serve the soup in a wide, shallow bowl so when the sour cream sinks, its peak sits a bit higher than the surface - like an iceberg breaking the ocean's surface.
(Clearly, I'm in heavy work avoidance today - and pondering the physics of sour cream is a good distraction.)
You can thin the sour cream by mixing it with a bit of whipped heavy cream (unsweetened)
Yeah, it's kinda of gilding the lily, but it works.
Or try using creme fraiche. It's a similar (very) taste to sour cream, but lighter in texture.
Please enter a valid email address.
Well played. You deserve a cookie.
K.V. Harper's cheerful interior tells the story of a neighborhood
A Home That Honors Black History
Organizing, 1 Drawer at a Time
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.