Soup freezing question.

chrisfreelander54

I'm looking at making the following soup http://www.bbc.co.uk/food/recipes/leekandpotatosoup_1920 to use up some of our sprouting spuds that are left over from the 25kg sack that we bought 2 months ago. :eek:

Will it be possible to freeze, as i will be using creme fraiche and not sure if this is a no go or not?

sooty&sweep

If you freeze with the creme fraiche in it it might split when you defrost. However you only need to stir ut in at the last minute so you could freeze without and then stir a spoon in when you defrost.
Jen

chrisfreelander54

sooty&sweep wrote: »

If you freeze with the creme fraiche in it it might split when you defrost. However you only need to stir ut in at the last minute so you could freeze without and then stir a spoon in when you defrost.
Jen

What if I was to store in the fridge in air tight containers, hold long would it last before I needed to bin it?

hilstep2000

I freeze mine all the time, just stir when defrosted. In the fridge should last about a week.

Savannah02K

I use crème fraiche and cream in soups and sauces all the time and freeze (for months at a time!). As previous poster said, it might (and only might) split when defrosted but I've hardly ever have this happen. I defrost overnight in the fridge (tip - put your plastic container inside another container, I didn't do this once and found next morning that the plastic container had gone brittle cos it was well used, soup leaked out all over the fridge LOL!), then heat slowly and gently for about 5 - 10 mins till soup warm, just stir regularly until it looks 'right.'

People get frantic about freezing and defrosting anything with cream in, I used to too before I did it as often as I do now. Really, it's nothing to worry about. Restaurants do it all the time.