I have a soup recipe that calls for cream. What kind of cream should I use?

Half %26amp; half is what I useI have a soup recipe that calls for cream. What kind of cream should I use?
Heavy cream or half and half...either works just fine.I have a soup recipe that calls for cream. What kind of cream should I use?
Depends on how rich you want the taste. I usually use half and half.
18% is probally what you need
You can use any of the above, but, IMO, for a richer flavor, use evaporated milk.





My grandmother taught me that way. She always called canned cream.
heavy cream is best and it wont seperate when heated.
usually single cream
Unless otherwise stated use single cream
Single cream
Hi hon x I personally would use double (heavy) cream for a richer taste, but its all down to your preference really - single cream would work just as well too :o) Hope this helps xx

scars