Thawing Soup

[5ft Diva]

I'm testing a recipe to see if it freezes well. This may sounds like a stupid question but I was just wondering how to "safely" thaw soup. Advice anyone????

[natickgirl]

I make big batches of soup and freeze/thaw them all the time. (I also used to work for the Bur. of Food Protection.) The best way, of course, is in the fridge, but plan ahead because it will take a couple of days to completely thaw out. You can thaw it in the microwave on 50% power or in a big pot on the stove, either way, you have to stir it frequently since the outside thaws before the middle. Soups with little pastas in them don't freeze as well; the pasta disintigrates as it is reheated. Rice & barley fare better, as do really thick noodles (like Costco's "homemade" noodles).

Hope that helps.

(I wonder of you could freeze soup in a heavy duty freezer bag & the put the entire bag into a big pot of boiling water to thaw...kind of like those "boil-in-bag" meals. I'll have to try it next time.)

[5ft Diva]

This is great info. Thanks, NG!