This is one of my favorite soups to make during the fall and winter months. I first had it when a friend cooked it for a group of us for dinner about 10 years ago. I’ve been making it (and tweaking it) since that night. I figured it was time to share it with all of you!
I love to cook but that love does not extend to baking. I know many people look forward to the holidays because of all the yummy baking they get to do. I am definitely not one of those people Maybe it’s because after I bake I spend the next several days trying NOT to eat what I baked. 🙂 I much prefer to make simple sweets that don’t involve a lot of actual work.
I’m a fan of eating fresh and healthy foods but they can sometimes be expensive and they often go bad rather quickly. Learning to utilize your freezer helps minimize waste, allowing you to stretch your grocery budget further. Knowing you can freeze ingredients and/or leftovers for later also decreases the pressure to “use up” produce and food that is close to going bad.
Over the years I have learned that you can freeze almost anything. When I first started cooking more at home I would often google “how to freeze _____”. It’s not very often that I learn about something that can’t be frozen.
I thought I’d share a few posts detailing my experience with freezing different types of foods. Today I’m going to share how I freeze soups, broth, and sauces.