cook soups from the frozen state to avoid defrosting?
How often do you
get the craving to have a bowl of soup immediately. And especially
if you have frozen soups in single serving portions, it can
be a pain if you need to defrost them first. Here is what
to do when you want to have soup now, instead of tomorrow.
If the soup is
a cream-based soup, pour it into a saucepan and cook over
the lowest heat setting (ie. minimum or 1). You need to stir
frequently to ensure the cream blends properly after being
frozen, as well as to keep it from burning and thawing properly.
Some other soups
can be thawed in this method, but usually thinner soups, not
something that is more similar to stew with larger pieces,
since chances are pretty high that those pieces will still
be cold in the center even when the rest of the soup seems