Hello All!!
Since I just got the Splendid Soups and Spectacular Sides book, I have my eye on the Roasted Tomato and Wild Mushroom soups for this week. Both of them are finished with heavy cream, off heat.
If I needed to freeze portions, should I hold off on the cream and add protion-wise when I thaw to reheat so as not to break the soup, or can I add the heavy cream to the recipe and then freeze?
I have always wondered about freezing foods with heavy cream/whole milks added to them.
TIA,
Barbara
Since I just got the Splendid Soups and Spectacular Sides book, I have my eye on the Roasted Tomato and Wild Mushroom soups for this week. Both of them are finished with heavy cream, off heat.
If I needed to freeze portions, should I hold off on the cream and add protion-wise when I thaw to reheat so as not to break the soup, or can I add the heavy cream to the recipe and then freeze?
I have always wondered about freezing foods with heavy cream/whole milks added to them.
TIA,
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.