Reheating Soups

One of the great advantages of making soups is that they are easy to reheat the next day and are often better for having spent a night in the refrigerator. Starchy soups that contain potatoes, corn, beans or other legumes tend to thicken as they sit, so reheated soups may need to be thinned with water, broth, or milk. Be careful when reheating soups that contain egg yolks; they must not come to a boil, or the egg yolks will curdle.