Soup Night

The Breads

The Soups

The Desserts

Double a Soup Recipe

Soups freeze very well, so you may want to double a soup recipe and freeze half of it. Freezing, however, can impact the flavor and texture of some soups and stews. Here are some helpful guidelines:

• Soups and broths can be kept frozen for 2 to 3 months.
  
  
• Pour soup into freezer containers, leaving 1/4- to 1/2-inch headspace for it to expand as it freezes.
  
  
• Freeze broth in freezer containers. Or freeze in ice-cube trays; once the broth is frozen, transfer the "broth cubes" to a heavy plastic freezer bag.
  
  
• Thaw soups in the refrigerator, then try to use them right away.
  
  
• Stews that are thickened with flour or cornstarch may separate after freezing. If you plan to freeze a stew, wait to thicken it until you reheat it.
  
  
• The flavor of green bell pepper intensifies, and onion gradually loses its flavor. So you may need to adjust the seasoning to taste during reheating.
  
  
• Freezing makes potatoes soft and grainy. Therefore, wait to add cooked potatoes until reheating.
  
  
• 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.

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