best recipes for make in advance and freeze soups??
since it's easier to cook on some nights than others, I've found in the winter it's nice to have some pre-made soups in the freezer that can be defrosted and served. I have a curried butternut squash and apple soup I like - very similar to epicurious recipe and those posted on the board over Thanksgiving. Looking for others.
anyone have any favorite recipes?
Pumpkin and Sausage Soup
2 c mashed pumpkin (1 15 oz can)
4 c. chicken broth
1/2 c. minced onion
1 c. finely chopped mushrooms
1/2 c half and half mixed with 1/2 c water
1 clove garlic, minced
1 T Italian Seasoning
1/2 pound spicy sausage
Brown sausage, drain, and then add the onion, garlic and herbs. When the sausage is browned, stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Taste and add salt/pepper as needed.
It tastes nothing like you would expect it to! I use Bob Evans hot breakfast sausage, and it is nice and spicy. Really hits the spot.
For winter you need a good hearty soup - these are recipe handed down from my grandmother so measurments are approximate
Mushroom Barley Soup -
6-8 cups of a good beef or veal stock -
1-2 cups diced carrots
1-2 cups dicd celery
1-2 cups onion
4-5 cloves garlic diced -
1 Tbl spn sweet paprika
1-2 cups of barley - more barley the thicker the soup
1-1 1/2 lbs of stew meat - I have used both veal and beef
season to taste -
Bring stock to a boil and add the ingredients and reduce to a simmer - cook until meat is tender about 1 1/2 to 2 hours
freezes great and when you are read to wamr it up just place in container with a little water (the barley absorbs a lot) and you are good to go -
Sweet and Sour Cabbage Soup -
6-8 cups of Beef Stock
1 med head of cabbage chopped up
4-6 cloves of garlic diced
1 md onion diced
1-2 cups of chopped carrots
1 can of tomato juice or V8 juice
1 ;b stew meat (optional)
1 tspn of crshed caraway seeds
brown sugar and sour salt(citric acid) to tase - (WARNING start slow with the sour salt it is hard to come back from putting to much in -)
salt and pepper to taste -
Bring stock to a boil and add the ingredients and reduce to a simmer - cook until cabbage is soft about 1 hr - if you added meat cook until it is tender -
Here are two that freeze very well. I have made them both many times.
Ginger-Curry Carrot Soup
1/2 cup chopped onion
1 T curry powder
3 T butter
1 1/2 lbs carrots, peeled and chopped
1 to 2 T finely chopped ginger root
4 cups homemade or store bought chicken stock
Cook onion in butter in a large saucepan over medium heat until they are softened. Mix in the curry, then add carrots, ginger, freshly ground pepper and stock. Bring to a boil, then reduce heat. Simmer, covered for 30 minutes or until vegetables are very tender. Cool slightly and puree with a stick blender or in standing blender. Return to saucepan and warm soup. You can thin it with more stock or water if you want. Freeze, then re-warm and serve with a dollop of yogurt or creme fraiche and some chives.
1/2 cup lentils (I use Umbrian Castelluccio lentils or French Du Puy because they are tastier and cook faster)
4 cups water
4 oz diced pancetta or bacon
1 medium brown onion finely chopped
1 large clove garlic, minced
3 1/2 to 4 cups of chicken stock, homemade or canned
1 can diced tomatoes
1 10 oz package frozen chopped spinach or a 9 oz bag of fresh baby spinach
1 tsp sugar
1/4 cup chopped parsley
1 tsp red wine vinegar
Simmer lentils in water, covered, until tender, about 20 minutes. Cook the pancetta over medium heat in a skillet until browned and crispy and fat has rendered. Remove pancetta from the skillet and add to the pot with the lentils. Pour out all but 1 T of the pancetta fat and cook onions and garlic in the fat on medium heat, stirring, until tender and golden. Add stock, tomatoes, spinach, sugar and onion mixture to lentils and simmer 10 minutes. You can puree some of the soup in a blender if you wish or just leave it. Freeze, then when defrosting, stir in parsley and vinegar and heat well. Season to taste and serve.
Easy Carrot Soup
1 pound baby carrots
2 cans nonfat chicken broth
1/2 teaspoon salt
1/4 cup orange juice
1/2 tsp ground nutmeg
2 sprigs fresh thyme
1/8 teaspoon pepper
Reduced-fat sour cream, for garnish
Place carrots and 1 tablespoon water in microwave-safe pie plate. Cover with plastic wrap; vent 1 corner. Microwave on high power for 10 minutes. Transfer carrots to blender. Add chicken broth, salt, ginger and pepper. Blend until smooth. Serve warm or cold with dollop of reduced-fat sour cream on each serving.j.
TOMATO, CORN & BASIL SOUP
1 cup finely chopped onion
2 T extra virgin olive oil
3-4 cloves garlic, minced
28 oz. Canned chopped tomatoes
1 cup water
3 cups fresh corn kernels or 1 lb. Frozen
1 cup finely chopped basil
Saute onions in the olive oil over medium high heat until they just begin to brown. Add garlic & sauté for a minute, stirring constantly. Pour in tomatoes & cook, stirring occasionally 15 minutes. Cover & cook 5 minutes more.
Add the water and corn to the soup & cook until the corn is soft, about 5 mnutes. Season to taste with salt & pepper. Stir in the basil, mix well, remove from heat and serve immediately.