This recipe is a great example of Cooking Forward, one of my favorite techniques in which tonight’s meal gets transformed into something entirely different tomorrow.  Since this recipe is Part II, it’s tomorrow (meaning you will have already have to have made Part I, Carnitas, before you will be able to make this soup from the leftover cooking liquid.  Go ahead, click on the Carnitas link and make that first, we’ll wait.  Then come back here to make this wonderful hearty soup!  (Read more about Cooking Forward in … Read more

This recipe is a great example of Cooking Forward, one of my favorite techniques in which tonight’s meal gets transformed into something entirely different tomorrow.  Read more about Cooking Forward here.

This recipe for Mexican style pulled pork is a great utility one, in that you can use the pork to make so many things: sandwiches, tacos burritos, enchiladas, etc — so it has built in Cooking Forward potential.  The cooked pork is also freezer friendly, providing you freeze it in some of the broth.

But that’s not … Read more

This classic restaurant soup tastes even better at home.  Prepare in advance, then just take out of the freezer and bake.

For the best, most intensely flavored onion soup, take some time and brown the onions until they are a deep mahogany brown. Baked with a baguette slice and melted cheese, this is one hearty soup.  Add a salad and you have a terrific light meal.

Makes 10 Cups Soup/8 Servings

2 tablespoons unsalted butter
2 tablespoon olive oil
2 large sweet onion, such as Maui or Vidalia
4 large … Read more

It’s hard to believe there is only a small amount of cream and no meat at all in this intensely flavored pureed soup.  Roasting the garlic and onions mellows their sharpness while bringing out a concentrated savory meaty flavor.  This soup is a great example of the fifth taste or umami.

Makes 10  Cups        

cloves from 2 heads of garlic, peeled
4 large yellow onions, peeled and cut into large chunks
3 tablespoons olive oil
2/3 cup heavy cream
8 cups chicken or vegetable stock
1 teaspoon dried sage… Read more

While this chilled soup doesn’t freeze well, it is best when made at least several hours ahead of time.  It will keep for up to 2 days in  the fridge as well.

To look at it, you might think this classic Spanish cold soup is nothing more than salsa.  It is similarly healthy and low in calories.  But while they do share some similar components, typical tomato gazpacho contains other ingredients that give it a distinctly different flavor than it’s dip worthy cousin.

This is the best time of year … Read more

Soup Freezer Storage Tip:
Don’t have a lot of room in your freezer? Package soup in zip-top plastic bags and freeze flat (you might have to freeze one at a time if space is an issue). Once frozen you can line up the bags of frozen soup like books in a bookcase.

Makes 8 Cups

Exotic curry perfectly melds with sweet carrots in this sophisticated pureed soup recipe.   Package in portions that meet your family’s needs and you can enjoy hot homemade carrot soup anytime.

1 tablespoon butter

1 … Read more

Seafood from the freezer? Not exactly.  There are few instances where seafood from the freezer will live up to my personal culinary standards.   But in the case of the classic French seafood stew,  Bouillabaisse,  you can make the base of the stew — a Bouillabaisse base if you will,  and freeze.   When you are ready to eat, defrost the frozen soup base in a saucepan,  add fresh seafood, and dinner is on the table in minutes.  And not just any dinner.    Add a salad and crusty baguette and … Read more

It wasn’t until I went to buy seafood stock in the grocery store that I came to realize how hard it is to find,  and how expensive it s when you do find it.   I no longer buy this ingredient but make it instead and keep in the freezer for whenever I need it.

Like all stocks, you can save freezer space by simmering until the stock is reduced by half or more. When it comes to use, add water until you get a flavor balance you like.

You can … Read more