I love soups, even in summer, and make my own from whatever’s in the fridge or freezer, (preferably my own) – usually all vegetables, but now and then some fish or chicken, maybe shrimp. Sometimes from a recipe, but often not — though you can learn from them. Herbs are the fun part, and I always choose the best chicken or vegetable bouillon I can find. Freshly-ground pepper is also a must.
That’s the end of easy. Or it used to be, until I learned the following:
1. Use zip-loc bags, not containers. They take up less space, and can be filled with just enough one (or two, or four) people in mind.
2. Label every bag with contents and freeze date. Oh, I know; you’ll remember. No you won’t.
3. Buy one of those funnel-like cheap plastic gizmos they use for filling canning jars. If they don’t have them at the market with the canning jars, then change markets or tell the manager to order some.
4. In one hand, hold the bag and the gizmo. Use the other hand to fill.
5. Now (and here’s the secret): Air, and the resulting freezer burn, is your enemy. If you like soup all over your counter, you can ignore the following. If you don’t, then (see photos) dangle the filled bag flat over the counter’s edge, and pinch the magic zippers closed.
6. Clean up the counter from failed squeezings.
7. Lay the bags in a flat cookie tin, or whatever that thing is (see photo), and freeze. Once frozen, you can store them any way you like.
8. Invite friends over..