I'm not sure that you are really a professional chef. You would know that when you finish a soup or sauce with cream or milk you shouldn't turn your soup to high after you've added the milk. Medium would be best because if the soup does reach boiling, even for a minute, it will separate. It should just be heated until hot enough to eat. Also, I find it strange that you aren't using any kind of thinkener for the soup. It seems like this recipe would be very watery. You would probably want to thinken this soup with a roux or at least a corn starch slurry.
Anonymous says :