Subject: freezing potato leek soup
Date: Wed, 03 Feb 1999 18:48:16 GMT
Can potato leek soup be frozen without too much problem? any hints? Ideally,
I'd like to make a batch of it and have it for a few days.
From: Dimitri G Criona
Date: Wed, 3 Feb 1999 12:24:26 -0800
No problem freeze away.
You may get some separation when you defrost especially if the soup contains
milk or cream usually a few a little stirring cures that.
From: Bevan Leviston
Date: Thu, 4 Feb 1999 13:32:39 +1000
When I am making a soup that involves adding milk or cream at the end,
I try to add the cream to only that portion which is being eaten at the
time. That way I can freeze away the water/stock based soup, thaw and
heat it, then add the cream and other final condiments, giving it a
fresher taste with little extra trouble.
From: Robert Keereweer
Date: Wed, 3 Feb 1999 19:16:03 -0400
If your recipe calls for cream freeze the soup before adding it.
Just add the cream to the portions that are going to be consumed right
From: hartmans[at]mediaone.net (Kay Hartman)
Date: Thu, 04 Feb 1999 03:11:46 GMT
Robert Keereweer wrote:
> If your recipe calls for cream freeze the soup before adding it.
>Just add the cream to the portions that are going to be consumed right
Or don't. I freeze cream soups all the time without problem.
From: fmathies[at]aol.com (Florence)
Date: 4 Feb 1999 08:19:32 GMT
How about posting your recipe for Potato Leek Soup?
Date: Fri, 05 Feb 1999 17:07:35 GMT
> How about posting your recipe for Potato Leek Soup?
Here's the recipe, but I admit I haven't yet tried it. It's from a little
book called "Favourite Country Recipes of England" (a gift from a sibling who
thought I might like to keep my English mate happy :) ). I'll try it this
weekend. I'm tempted to add in extra leek slices after the puree step, as I
love leeks! Thanks for the tips about freezing. If any one wants to offer
their recipes or hints to this one, I'd love to read them. Thanks!
2 pints chicken stock
1 lb leeks, cut into thin rings
2 oz butter
2 oz flour
2 onions, thinly sliced
1 lb potatoes, cubed
salt and pepper
pinch of nutmeg
pinch of thyme
2 tblspns single cream
Melt butter in a pan, add the vegetables and cook a few minutes w/o browning.
Transfer to a saucepan, add the flour and gradually stir in the stock. Add
the nutmeg, thyme and seasoning. Simmer gently for about 40 mins. Puree in a
blender. Place in a clean pan and heat through. Just before serving stir in
the cream and garnish with croutons. Soup may be served hot or chilled.