Stocks and Soups

Any stock, be it poultry, beef or fish, freezes perfectly without significant change in taste or consistency, provided it is cooled and skimmed of fat before freezing. Some cooks freeze concentrated stock or glaze in ice cube trays, then put the cubes in a plastic freezer bag for handy use. Thin soups that are similar to plain stock or bouillon freeze best, since the texture of chunky or puréed vegetables and meats is altered by freezing. However, a thawed puréed soup will improve in texture if worked in a food processor or blender. Soups that are bound or enriched with egg yolks or cream will separate if frozen, so enrichments should be added only after defrosting. Herbs and other flavorings are also best added afterwards.