Freezer Soups

Between the kid's schedule, your spouse's schedule, and oh yes, your schedule, it can be difficult to find time to eat together, let alone cook a full meal. Don't fall for those Campbell's commercials, there's nothing like a bowl of hot, homemade soup. And if you have a freezer full of soup, there's nothing easier than reheating some soup while one kid makes a salad and the other slices bread.

One of the things I like to do is make up several large batches of different soups at one time. Then I freeze them in individual freezer pint containers. Everyone gets to choose the soup that they feel like eating that night and there's less waste. (It's also great for a nice snack after school on a cold, wet day.)

All of these soups may be consumed immediately, but they all take well to freezing and reheating.

Freezer Soup Recipes

*Savory Pea Soup*

Ingrediants:
3 onions, chopped
1 clove garlic, minced
2 T. butter
1 quart chicken broth
5 potatoes, peeled and chopped
1.5 pounds frozen peas
1.5 T. dried tarragon
.25 t. cayenne
dash salt and pepper

In a heavy 5 quart pan, melt the butter over medium heat. Add the onions and garlic and cook until translucent. Add the broth and potatoes. Cover and simmer until the potatoes are soft (about 20 minutes.) Add the peas, tarragon, cayenne, salt, and pepper. Cook until everything is warmed through.

Let the soup cool. Puree in a blender in batches. Pour into containers and freeze.

*Indian Cauliflower Soup*

Ingrediants:
1 head of cauliflower, cut into florets
4 potatoes, cubed
1 onion, minced
1 t. ground cumin
.5 t. coriander
dash of cinnamon
1.5 t. tumeric
.5 t. salt
dash cayenne
Toppings: sour cream, chopped green onion

Combine all the ingrediants except the toppings in a large pot and simmer for 30 minutes. Cool the soup. If you like a creamy soup, puree all the soup in a blender. If you like more texture, only puree half and mix it back into the soup. Freeze the soup in containers. When you reheat the soup, sour cream and green onion are wonderful toppings.

*Sweet Corn Chowder*

Ingrediants:
2 strips bacon
1 onion, minced
14 oz cream-style corm
1 c. milk
.5 c. water
dash of cayenne pepper
dash of salt
Topping: maple syrup

In a pan brown your bacon. Brown the onion in the left-over bacon grease. In a pot combine all of the ingrediants except the maple syrup. Cook over medium heat until heated through. Cool and pour into containers for the freezer. When reheated, a light drizzle of maple syrup is a terrific addition.

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