To freeze, cool soup as fast as possible, placing the container the soup is in, over cold water. Freeze in a plastic container leaving about 1 inche of space on top so the liquid has enough space to expand.
To thaw, refrigerate overnight and heat before serving. Or you can place the soup still frozen in a pan under low heat, add a little water and stir until totally efrosted.
Durability: up to 3 months.
Tips: Potatoes lose their texture is frozen after cooked. So you can always cook them on the side and add them to the soup when heating.
I love freezing soup! Then when I don't feel like cooking or need something warm, I've got plenty of choices on hand :)
ReplyDeleteSues
I haven't done yet i need to try it.
ReplyDeleteThats a nice & using tip, have never tried doing it so far but sounds good..& thanks for dropping by priscilla...
ReplyDeleteHi Priscilla,
ReplyDeleteLovely lovely..havent tried it...
Dr.Sameena@
www.myeasytocookrecipes.blogspot.com
Sues, Thank you very much for the visit and comment, I agree with you, is just so easy to just take the soup out of the freezer and heat it up :)
ReplyDelete-----------------------------------
Swathi, Sushma and Dr. Sameea thank you very much for the visit and comment, I hope you guys try freezing soup next time you cook it, is very easy and delicious!
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