Gourmet recipes call for minute quantities which means you have all these little bits of ingredients in the frig and then throw them away because what's the chances of making the same recipe before they go bad?
I don't know about you but I can't make a small batch of soup. By the time I get every ingredient into the soup I want, it's grown into a restaurant sized pot full. Since it's just my husband and I most week nights, and we only can eat the same soup a few meals in a row, we have mega leftovers.
This also works if you have a family that refuses to eat leftovers.
Every time you make that HUGE batch of soup, take out 2-4 cups (or more) and let cool while your eating.
Put into your blender or food processor and puree until smooth. Put in a zip lock baggie, identify, date and into the freezer. Quick and easy.
I call this "soup starter". It's the perfect ingredient for any soup that needs a thick, flavorful and nutritious base.
Think about these few options:
- Squash soup into a new batch of chili. This thickens and adds an extra layer of flavor.
- Chili into vegetable soup. This adds more depth to the broth.
- French onion soup into potato soup. The glazed onions sweetens the cream sauce.
It's also a benefit to a working family because it can speed along a simple soup into one that has the flavor of having numerous ingredients and been slow cooking .
Some left over soup bases can be used in spaghetti and casseroles sauces. You might want to make a note if a sauce has hot peppers or spices, heavy on the garlic, is very sweet or another unusual flavor. It will keep the addition from getting a comment like, "What were you thinking?"