Adapted from Barefoot Contessa at Home
Saveur Magazine recently published a “chef’s edition” in which chefs from around the world were asked for their inspirations, ideas, tricks, favorite products and ingredients. My favorite entry was #21, from Fergus Henderson of St. JOHN Bar and Restaurant in London: “A wise old chef once told me: Wait till peas are in season, then use frozen.” Well, peas are not in season just yet but this soup is fabulous year round thanks to frozen.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6
Does this soup freeze well? Maybe without the creme fraiche?
I’ve never tried to freeze it, but I’ve frozen similar vegetable soups including the milk products and they’ve done very well. I have a tomato soup recipe that’s very similar – chicken stock, vegetables, a little half and half – and it freezes beautifully. Go ahead and try it out creme fraiche and all!
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