OP
OP
CharlieD
Chef Extraordinaire
well, when you make 24 quart pot a pound is practicaly nothing.
Snow pea pods.
- Thread starter CharlieD
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
OP
OP
CharlieD
Chef Extraordinaire
I FOUND THAT WONTON SOUP DOESN’T DO WELL AFTER FREEZING. Oops, sorry about that. I like the vegetables very crisp in the soup; I usually put them for the last minute or two at the most. Wontons also, get pretty soggy if you freeze and then reheat the soup. So I will not be making more soup to freeze.
Last edited by a moderator:
Charlie, my best friend makes incredible wonton soup! What she does is make the wontons and freezes them seperatly (IQF's them on cookie sheets and then puts them in containers. She also makes her own broth and freezes it in quantities for the soup. She just puts the broth in a pot to thaw and heat, and puts the frozen wontons and veggies in at the boil.
She has often brought me broth and wontons when I have been down with my leg or arthritis and not up to cooking. It tastes like it was just freshly made!
She has often brought me broth and wontons when I have been down with my leg or arthritis and not up to cooking. It tastes like it was just freshly made!
