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I make a lot of GLOOP which is my name for thick vegetable stews that are usually in large quantities. I end up freezing the leftovers in smaller containers with labels on them.
Lately I have been revitalizing a frozen gloop by defrosting it and add freshly sauteed onion, garlic tomato or whatever I choose and then add water and a bouillon cube or two and suddenly it's a really good soup.
1 comment:
I was actually surprised that soup/stew did so well being frozen and defrosted.
I call this kind of soup/stew "stone soup," after the folk tale about the itinerant fellows who arrived in a village and said they could make soup with stones. The villagers brought stones and the men began cooking. But....the soup would have more flavor with some onion....oh, and some cabbage....etc. Soon the villagers had donated quite a few "flavorings" and the soup was delicious.
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