Quote:
Originally Posted by Scarecrobot  There definitely would be some residual fat from the sausage. But it sounds like you cooked the cream for a little too long, essentialy broke it. For the fat you could chill it then skim off the top. When you go back to heat it up, whisk the soup into some reduced cream and it should come back nice & tight |
Thanks Scarecrobot--I think that's it. I seem to remember adding the cream with the potatoes, and since it took so long to break those down the heat probably separated the cream. I've heard of whisking reduced cream back into a broken cream sauce; I'll deifnitely try that if this happens again.
And thanks for the link phatch, but I'm actually using the restaurant's recipe (had a friend that worked there). It's quartered to make it reasonable for home-cooking but it comes out spot on.