Tuesday, October 7, 2008

MoFo 7: Some Final Words on Freezing Homemade Soups

Okay, one last post on freezing homemade soups before we move on. While it's true that nearly all soups can be successfully frozen for a later date, I think I get the best results from simple, pureed soups. I'm talking about single- or two-veggie soups. Examples include any of the root veggie soups - carrot soup, potato soup, parsnip soup, celery root soup, beet soup, and even potato and leek soup. Also, tomato soup, pumpkin soup sans nut milks or creams, and the like.

Last night, I made a giant batch of one of our favorites, Maple-Glazed Carrot Soup, and today I'm going to freeze some for later. Not only is this soup super-easy to make, but it's also incredibly cheap. Giant bags of carrots can be purchased year-round and for only a few dollars. Given the current state of the US economy, these types of recipes are essential. Speaking of money, if you want to stretch out your homemade veggie stock, cut it with water when using in soup. For example, this one calls for 6 cups veggie stock, half of which can easily be replaced with water. Even diluted homemade veggie stock kicks store-bought veggie stock's ass.

Additionally, this soup is seriously tasty. It's amazing how a good foundation (homemade veggie stock) and a single veggie can produce a soup to rival any of the more complicated versions. Also, this recipe is easy on the waistline, employing minimal fat.

I've adapted this one from How to Cook Everything Vegetarian by Mark Bittman. It's versatile, as the carrots can be easily substituted with other root veggies like turnips, parsnips, rutabagas, or celery root.

Maple-Glazed Carrot Soup
Makes: 4 servings (but can easily be doubled)
Time: 45 minutes
  • 1 1/2 pounds carrots, cleaned and sliced
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup
  • Salt and freshly ground pepper
  • 6 cups veggie stock (preferably homemade)
  1. Put the carrots, oil, 3/4 cup water, and maple syrup in a large skillet or saucepan and turn the heat to high. Sprinkle with salt and pepper, then bring the mixture to a boil. Cover, turn the heat to medium-low, and cook for about 5 minutes.
  2. Uncover and raise the heat a bit. Cook, stirring occasionally, until the liquid has evaporated and the carrots are cooking in the oil. Lower the heat and continue to cook, stirring occasionally, until the carrots are very tender, about 10 minutes more. If they start to stick or brown, add a tablespoon or so of stock.
  3. Add the stock and turn the heat to high. Bring to a boil, stirring to dissolve the syrup at the bottom of the pan. Lower the heat so that the stock gently bubbles and cook, stirring occasionally, until it thickens slightly, about 10 minutes more.
  4. Use an immersion blender to puree the soup in the pan or cool the mixture slightly, pour into a blender container, and carefully puree. (The soup may be made ahead to this point, cooled, and refrigerated or frozen. Serve cold or gently reheated.) Taste and adjust the seasoning if necessary. Serve, garnished as desired.


trina said...

You have so many delicious sounding recipes here. And pretty pictures. And booze. I like you. Happy MoFo!

Bex said...

And that sounds like a seriously tasty soup.

allularpunk said...

sounds incredible!

jessy said...

the maple-glazed carrot soup does sound (and looks) amazing, Marni! we're going to have to try this one. wow! you've gotta love a soup with just a few ingredients that's awesome! wahooooooooooo!