Storing soups, stocks

Soup and stock should be quickly cooled before storing in the refrigerator or freezer. To cool down a pot of soup or stock, place the pot in a sink filled with ice water and let stand, stirring until tepid. Or pour the soup into small containers and cool for 30 minutes, then refrigerate.

Stocks and most soups freeze well in airtight containers for up to three months. Be sure to leave enough head space to allow for expansion. Freezing may diminish some of a soup’s flavor, so be sure to taste the soup and adjust the seasoning before serving.

Soup enriched with cream, yogurt or eggs cannot be frozen because it will curdle when reheated; the soup base can be frozen, however. Prepare the soup just up to the point of adding the cream, yogurt or eggs. Freeze like any other soup, then thaw and reheat, adding the enrichment at the last minute — just long enough to heat through. Do not allow the soup to boil, or it may curdle.