momee Posted October 6, 2014 Share Posted October 6, 2014 http://en.wikipedia.org/wiki/Mirepoix_(cuisine) carrots, onion, celery are the base of so many of my fall soups - I'd like to streamline prep a bit and not sure if I should cook first then freeze or not bother... Quote Link to comment Share on other sites More sharing options...
NavyMommy Posted October 6, 2014 Share Posted October 6, 2014 I have done it both ways. My preferred way it to freeze it raw but that's just personal preference because I love the smells of it cooking when I start a soup. Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted October 6, 2014 Share Posted October 6, 2014 Raw is my preference. Once the vegetables have been cooked, they have absorbed water in addition to their natural moisture. When you thaw a cooked bag or container, you have a mush. Quote Link to comment Share on other sites More sharing options...
Happy Posted October 6, 2014 Share Posted October 6, 2014 I think I'd start a broth to freeze... do your mirepoix, make a stock (veggie, chicken, beef...) strain and freeze. I, too, love the first steps in soup making--makes the house smell so good. Quote Link to comment Share on other sites More sharing options...
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