In a candid chat on Julia Louis-Dreyfus’s podcast “Wiser Than Me,” Garten emphasized the significance of this ritual in their daily lives. She mentioned that while they may not stick to just one soup type, they frequently enjoy a variety, including that day’s highlight—Italian wedding soup. The practicality behind this choice is clear; Garten mentions her love for preparing large batches, which she then stashes in the freezer for easy access. Her culinary philosophy revolves around creating simple yet high-quality meals, making soup an ideal fit for her lunchtime routine. With about 50 soup recipes spread across her cookbooks, Garten ensures that her freezer remains a treasure trove of soups ready to be enjoyed.
Freezer tips for Ina-approved soup
Inspired by Garten’s lunchtime practice? If you want to incorporate more soups into your meals but are unsure about their longevity in the freezer, Garten has some guidance. In her experience, most soups, alongside staples like chicken stock, can last between four to six months in the freezer. This means you can dedicate some time to batch-cooking different soups, ensuring you never run out of options. Additionally, many culinary resources share ideas for seasonal soup recipes, which can revitalize your winter meals.
However, a couple of key considerations come into play regarding optimal soup freezing. While theoretically any soup can be frozen, it’s worth noting that cream-based soups can experience changes in texture during the freezing and reheating process. Similarly, ingredients like pasta or rice may become unpleasantly mushy when reheated. To combat these issues, a two-step freezing method is advisable—prepare the soup and freeze it almost entirely, then add delicate components like cream or cooked pasta during reheating. Always opt for freezer-safe, airtight containers to avoid freezer burn, and when filling these containers, remember to leave some space at the top. This allows for any liquid expansion that occurs during the freezing process.
