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| So I made this delicious soup (mixed summer squashes sauteed with onions and garlic, turkey stock frozen from Thanksgiving, coconut milk, lots of thyme, a bit of sage - great with or without dollop of pesto), and it will take a week to eat it all. Normally I would keep it in the fridge that long, no problem, but with all this talk of listeria, I am wondering if folks think it would freeze well, or develop an icky texture. Also, are plain frozen sauteed zukes with onion good as a veg when thawed, or only good in a complex soup or stew? Same texture question. I'd love to know others' experiences before I experiment :). |
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| I don't know if the soup will hold up to freezing - you won't have chunks/slices, you'll have mush upon reheating. Now, if you've got squash just sauteed with onions and not the coconut milk and stock. you could always briefly cook some tomatoes, add Italian seasonings (if not already seasoned), and combine to freeze as ratatouille. Again, not too great reheated as a side dish, but makes a good pasta sauce. |
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