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02-17-2007, 11:59 AM
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#1
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Senior Cook
Join Date: Dec 2006
Location: Southern California
Posts: 415
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Freezing soup
I made split pea soup and have lots left over - how would it freeze?
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Barbara
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02-17-2007, 12:26 PM
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#2
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Executive Chef
Join Date: Jul 2006
Posts: 2,927
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It freezes great. I divide my leftover soup into 1.5-2 cup portions and put it in ziplock bags so when I want some for lunch or dinner, I don't have to thaw the whole thing.
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02-17-2007, 12:35 PM
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#3
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Executive Chef
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
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Yup, it freezes well. I freeze it in freezer containers so can bring it to work for lunch.
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Practice safe lunch. Use a condiment.
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02-17-2007, 01:01 PM
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#4
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Sous Chef
Join Date: Dec 2006
Posts: 620
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I agree with all. Yes, you can freeze any soup. Be sure to leave some space for freezing expansion and all is well. Always nice to have some frozen soup in the freezer.
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02-17-2007, 01:19 PM
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#5
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,470
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I have some in my freezer right now. I do it all the time.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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02-17-2007, 01:21 PM
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#6
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,423
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Freeze away. I've been freezing all kinds of soups for many, many years with no adverse consequences. Right now I have 3 different kinds of soup in my freezer awaiting a busy day or a day when I just want soup.
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02-17-2007, 01:32 PM
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#7
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Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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Yup - freezes great!!
For thick soups like split pea, & chili & stuff, sometimes I'll line a individual serving-size bowl with plastic wrap, pour in the cooled soup, & freeze it. I then fold the wrap over the top, remove it from the bowl & freeze it along with others in a Ziploc bag.
For thawing I just run some hot water over the plastic wrap, pop the soup serving minus the plastic back in the same bowl I froze it in, & thaw & reheat it in that. No fuss, no muss.
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02-17-2007, 11:04 PM
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#8
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Executive Chef
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
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I've frozen a few soups in my time. I like to use a gallon ziplock baggie, and will pour maybe two quarts into the bag, and freeze. Being in a bag that big, if you lay it flat, it's rather thin, and thaws rapidly.
If you freeze a soup with potatoes in it, when you thaw and reheat that soup, that potatoes will have a mealy, grainy texture, but will taste OK.
I've got some Posole in my freezer right now. I'm wondering if the hominy will also have a mealy texture.
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02-20-2007, 01:19 PM
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#9
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Senior Cook
Join Date: Dec 2006
Location: Southern California
Posts: 415
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Thanks everyone, the soup is in my freezer in single serving tupperware.
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Barbara
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08-02-2007, 04:14 PM
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#10
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Senior Cook
Join Date: Mar 2005
Location: Texas
Posts: 173
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Quote:
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Originally Posted by AllenOK
I've got some Posole in my freezer right now. I'm wondering if the hominy will also have a mealy texture.
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Just curious, what was the hominy like post freezing?
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