Tips for Making and Freezing Soup

I found some great information on making, freezing, and reheating soups on, of all places, the Betty Crocker web site. Knowing that making and freezing large quanity of soup may be new to some folks, I thought this might be a useful resource. I posted the link below

http://www.bettycrocker.com/How-To/Cooking-Basics/Soup-and-Stew/Making-Soup.htm


Here are some of the tips most applicable to the Soup Swap:

* Keep lumps from forming when thickening soup with flour and water. Here’s how: in a separate bowl, thoroughly beat flour into a small amount of cold water using a wire whisk. Whisk into the hot soup mixture.

* Want to thicken your soup without using a roux (fat and flour mixture) Stir dry mashed potatoes into the soup mixture. Or use a blender or food processor to puree some cooked vegetables in the soup with a little broth; stir back into the soup.

* To remove fat from the soup, refrigerate for 6 to 8 hours or overnight. Fat will rise to the surface and solidify. Skim fat with a spoon and discard.


Freezing Soup

Freezing can affect the flavor and texture of some soups, so follow these guidelines to preserve flavor:

* Soups and broths can be kept frozen for 2 to 3 months.

* Allow 1/4- to 1/2-inch headspace for soup expansion in freezer containers as it freezes.



Reheating Soup

Soup is ideal for making ahead of time. Store soup in shallow containers for rapid cooling.

* Heat broth-based soups over medium heat, stirring occasionally, until hot; or reheat in the microwave.

* Reheat thick purees or soups containing milk, cream, eggs or cheese over low heat, stirring frequently. Boiling may cause ingredients to separate.

* Thaw soups in the refrigerator and use promptly.

* Thick soups tend to become thicker during storage. Add a little broth, milk or half-and-half while reheating until the soup reaches the desired consistency


Looking forward to meeting everyone on the 22nd!