Cuban Onion Soup/ Sopa de Cebolla- what to do with leftovers?
Hi all, this will likely be a short thread, but had to start it.
I'm cooking a Cuban-themed dinner tomorrow. When I saw that snow is expected tonight as well as the night of the event , I decided to make Sopa de Cebolla http://icuban.com/food/sopa_de_cebolla.html - something I've never eaten before or cooked before- as one of the courses.
Wish I would've seen the "What makes a good French onion soup?" thread http://chowhound.chow.com/topics/359196 here on the CH boards before I started although, since I was unfamiliar with the soup and have never made French onion soup before either, don't know if it would've helped. if I'd known how long it takes to cut up and cook down the onions, I'd have started cooking it earlier in the day (just finished it now). It's after midnight and I still need to cook the main course, Ropa Vieja (already cut up, boiled and shredded the meat yesterday, but still have loads of chopping to do- tonight).
Followed the recipe exactly since it is completely new to me, though upon tasting midway through the simmering of the soup, I added half of a teaspoon of Beef Better than Bouillon to boost the beefy flavor and to add a bit more salt to enhance the flavor.
As I'm looking at the soup, I can already tell that there will be leftovers...(servings will be small because there will be appetizers before the soup, and then lots of hearty food after the soup-the Ropa Vieja, Rice, Black Beans, Plantains, a tropical fruit salad, plus dessert).
Question: Can I freeze the soup (seems like it would turn to mush if I did that, but maybe not)? Or is there something I can do with the leftovers (i.e. puree the soup and use as a base for another kind of soup or stew? Or use it for something else?)? Even though it will be a relatively small amount left over, I hate to see it go to waste. (I know I won't eat it as "leftovers" in the next few days.) And next time I make this, I will likely double the recipe if it is freezable.
Any ideas would be greatly appreciated.
Thanks in advance for any suggestions!
Thanks Alwayscooking. In fact I was planning on making boeuf bourguignon this week, so maybe I won't even have to freeze the leftovers (not a lot of room left in the freezer, but in a pinch I could freeze it in a Ziploc bag). And if I do that then wouldn't even need to puree it....
Thanks for that idea on the mojo-marinated pork, Alkapal. And I do have an immersion blender, still in the box, waiting to be used, so maybe this is the time for its debut.
Got to bed at four a.m. this morning, slept til noon, got up and am working away on the other dishes. You can have all of my cervezas, I'll just take that pillow over there :-).