Thickening Soups with Eggs and Cream

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


Whisked egg yolks and cream thicken a soup slightly but mainly add a rich creamy finish. Do not let the soup boil after you have added eggs or single cream as the eggs will scramble and single cream will curdle. As the egg yolks cook they will thicken the soup. If the soup has been previously thickened with a little flour it will be less vulnerable to curdling but it should still not be boiled.