What ingredients do you eliminate or put in after thawing because they don't freeze well?
I want to make a brat, beer and cheese soup and know I can't put in the potatoes. What about the milk, and cheese? I have made so many soups and frozen them but don't remember for sure what just doesn't come out after freezing.
What about the cream in 'cream of soups'?
Potatoes is all I avoid. and in a soup if the potatoes get mushy it doesn't really matter.
But a beer cheese soup will sort of separate when thawed. I simply put it into the blender, but if you have chunks of stuff in it. that wouldn't work.
Heck. do it any way. it won't be as perfect, but it'll still taste good.
- Vegetables tend to get a little mushy, especially potatoes, but I don't find it a problem for myself. I've made tons of vegetable soup and stew containing potatoes and have frozen it.
- Cream/dairy often tends to separate or curdle. Constantly stirring during reheating can help prevent this. Gravy (in stew) tends to separate when thawed and won't be as thick, but the flavor is fine.
- Barley, beans, and pasta also can get a little mushy. I tend to under-cook these ingredients for freezer storage.
- I add spices just before I freeze the soup, and perhaps additional seasonings during reheating.
- Garlic tends to get bitter when frozen for longer than 3 months. Onions and paprika can change flavor during freezing. Peppers can also alter in flavor and texture. Celery and celery seed can get stronger.
- Salt can loose it's savor, so I add salt when reheating.
- I tend to make a concentrated form of the soup and add water during reheating. This helps to save on freezer space.
- I reheat cream soups over boiling water in a double boiler to help prevent separating.
- Be safe when cooling the soup. You need to quick-cool a pot of soup in an ice and water bath to quickly bring the temperature down. After it's cool, it's safe to store in the refrigerator or freezer. Stir it occasionally during chilling so the inside cools as well as the contents of the pot closest to the outside of the pot.
- DO NOT cool large pots of soup/stew/chili in the refrigerator. Large quantities of hot food can bring the temperature below a safe 40Â°F. in the refrigerator. The inner soup in a large pot may take too long to come to food safe temperature and bacteria can grow.
- Do not place a lot of containers of hot soup into the freezer at one time - quick chill the soup first in the ice/water bath. Place the containers in different areas of the freezer so you don't reduce the freezer temperature below 0Â°F while it freezes - especially if freezing in large containers, like quarts or larger.
- I like to cool the soup, then portion it into single serving sizes (1/2-cup or 1-cup) plastic containers. Be sure to leave head-space for expansion during freezing. When solid, pop the soup out of the containers and stack the blocks of soup and vacuum seal the soup in FoodSaver bags. Take out the number I need and reseal the bags.
- Frozen soup has a 3-6-month freezer life. Longer if you vacuum seal it.
- Reheat all soup to a rolling boil, or at least 165Â°F.