I recently made spinich soup. It looked and tasted great the day of making it, but the leftovers the next day (after being stored in the fridge) had seperated - water/broth on top, and the solid material on the bottom. The solid material was originally blended into the soup (spinich, garlic, zuccini, celery and lentils). I'm sure it will return to normal after heated and stirred / blended, but I wanted to give some to my mom and sister but decided I shouldn't because it doesn't look very appetizing after sitting in the fridge!
That's quite true -- don't be too alarmed when the fats (oils, cream, etc.) separate when chilled. Warm it slowly and stir frequently, and you're likely to see it return to its original form when it crosses the medium-hot point.
Try stiring in a couple of lecithin gel tablets. It is a natural fat emulsifier. Ham manufacturer's use it to keep the water from separating from the meat (fat). See http://en.wikipedia.org/wiki/Lecithin. This will help on fat and water but the thickness after cold will help if stired or folded after cold. The lecithin in egg yolk does this in mayo.
http://en.wikipedia.org/wiki/Emulsifier#Emulsifier
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