Bumping this in light of oncoming fall weather and, at last, those hearty soups that always produce a couple quarts' worth:
- Can I freeze cream-based soups without the dairy curdling? I've been trying to find a straight answer and some say the dairy will separate or taste a bit off, while others claim it tastes the same with constant stirring. I just made an insanely rich cream of tomato, but I'm just cooking for one and can't finish off the remaining quart (...). Is there any hope? Can I at least refrigerate it?
- Can I sub whole milk (or other alternatives) for cream? This is not really a fat/calories issue; I just don't drink regular milk and have no everyday use for cream, so the remainder would go to waste. Is condensed milk a better/possible option?
Sorry -- clearly a novice with soup-making here -- would appreciate any advice. Thanks!
We usually freeze in a ziploc. Place in an appropriate sized container and fold the top over the lid (like a garbage bag in a can). Fill to whatever level will be convenient for your re-heat. Lift edges and zip closed.
Place in freezer sitting up if possible. When frozen, move to wherever you want in the freezer.
Things can get confusing after awhile with 17 bags of stuff frozen over a period...so I like to name the item on the bag with a permanent marker and date it.
My mom once made chicken dumplings, using previously frozen chicken broth. She just plopped the frozed slab into the pot for de-frosting.
Little did she realize that it was frozen bacon drippings...not her best pot of dumplings...
Labelling helps sometimes.
Depends on what kind of soup. Obviously for cream soups, freeze base with whatever ingredients you used before adding cream. Add cream, milk, or whatever dairy- based product you have in mind, when you reheat. For vegetable, beef or chicken based soups, freeze away in plastic or glass(Mason jars) and leave head room for expansion. Salt taste, but not sodium level, will weakend. I never freeze soups with pasta or potatoes in them, as they just get mushy - I add them when I reheat- same thing for rice. I love freezing soups, including things like white bean and ham, which just can't be made in small portions and they taste even better the second time around. My personal favorite is green chile pork stew to have on hand when I have had a bad day and the weather is miserable. It s also a good idea to chill soups and skim off fat before freezing.
I will do my best, since this is one of those "throw it in the pot' concepts. The meat I use is what is called either a pork shoulder or pork butt, depending on where you live in the US. I usually purchase one weighing from 3-5 lbs, cube it up and remove some of the fat. I also roast 2 poblano peppers over a gas burner or broiler until blackened, throw it in a bowl, cover with plastic wrap and let it sit for about 15 minutes, peel off blackened skin, remove seeds, chop and set aside.
The rest of the ingredients are:
2 onions, coarsely chopped
3 cloves of garlic, minced
2 bell peppers, chopped
1 jalapeno, seeded and chopped (optional)
Salt, cayenne pepper, black pepper to taste
1 tbsp. cumin seed, ground
2 tsp. ground coriander (optional)
1-2 cans Rotel brand tomatoes and green chilies, undrained
1-2 lbs. Yukon Gold potatoes, or small new potatoes (large chunks)
Fresh cilantro, rough chop
Brown cubed pork in olive or canola oil in large heavy pot. Remove and saute vegetables until slightly limp. Return pork to pot. Add all seasonings and cook to release flavors. Add roasted poblano, Rotel, and deglaze pot with liquid from Rotel. Add water to barely cover ingredients and bring to boil. Reduce heat and simmer until meat is tender - an hour or more. Add more water if it starts to dry out. Near end of cooking time add potatoes and cook until tender. Taste for seasoning, add more salt or pepper if desired. Serve hot with fresh cilantro sprinkled in serving bowl. This is one soup/stew that you can freeze with the potatoes. They will get mushy, but will serve as a thickener. Or just take out potatoes and freeze without them and add more when re-heated. Since I am a southener, I usually serve this with cornbread, but it is also good with toasted corn tortillas, or you can heat them in the oven serve them buttered. Hope you like this.