Can I freeze a pureed soup?
- baltoellen Oct 31, 2009 05:02 PM
I made (too much) roasted cauliflower soup with potatoes. The entire thing pureed. Is it ok to freeze, or will the texture end up being off when defrosting and reheating?
I gotta concur with the above - the cauliflower part would work well, but potatoes tend to turn out grainy for me. I usually make soups "modularly" so that I can freeze the base and have it ready to go for subsequent batches by adding potato, dairy, fresh herbs, etc.
Ohhh, such good and fascinating replies. Thanks all!
I never would have thought of the simply brilliant idea of freezing a small test portion, or freezing things modularly (besides stock).
I successfully freeze my cream of potato leek soup all the time. I think the key is in the reheating. I first defrost very slowly in the microwave (stirring often) and then zap it on high for about 30 seconds at the end. Do not boil.