Freezing Soups and Stocks

On the whole potato-thickened or vegetable purée soups freeze best – recipes like this month’s leek and carrot soup or split pea soup. Scotch broth also freezes well – a lovely warming broth to produce steaming hot for supper. Good stock makes all the difference to the flavour of soup. The kind most likely to be available at home is that made from a chicken or turkey carcass. Prepared stock is bulky to freeze unless reduced to a concentrated form and for the space it takes you might as well make up a soup and freeze that. Rapid boiling will reduce stock to a more concentrated form, and for other uses concentrated stock can be frozen first in an ice-cube tray and then tipped in a bag for storage. Add to casseroles or sauces.