The key to making a nice silky, creamy soup is to use creme fraiche as a topping to be stirred into the finished soup. Why? It doesn’t curdle when boiled, unlike most creams and sour cream. It has a light, refined flavor that you can’t get with just sour cream – you can add heavy cream to the sour cream to get a similar flavor, but it will separate when you add it to your soup base.
If you live in a large, urban city then you may be able to find it in your local grocery store. But, if you’re like me, then finding it can be a challenge in smaller towns – and finding it at a reasonable price is even harder.
The cure? Make your own. Yes, it’s easy. Just add one Tablespoon of buttermilk into one Cup of heavy cream. Stir, then let sit at room temperature for 8-48 hours. Refrigerate in a tightly sealed container for up to two weeks. See? Easy! If you want to add it as a topping for fruit, you can add vanilla and sugar to taste.
Now, go and grab a soup recipe and give it a try. I promise, you will be amazed!