Hi All,

Today I made a Pea and Potato soup that contains Creme Fraiche. Is it
safe (or sensible) to freeze now that it contains the creme fraiche?

Thanks for your valued advice,
Steve

"Sqwertz" > wrote in message
...
> On Tue, 20 Nov 2007 18:20:36 GMT, Steve wrote:
>
>> Hi All,
>>
>> Today I made a Pea and Potato soup that contains Creme Fraiche. Is it
>> safe (or sensible) to freeze now that it contains the creme fraiche?
>>
>> Thanks for your valued advice,
>> Steve
>
> Cream soups generally don't freeze well. They separate into whey
> and water.
>
> Eat quick.
>
> -sw
>
>
I've never had a problem freezing cream soups, with or without dairy
products. I do it routinely when we make soup.

Kent

"Sqwertz" > wrote in message
...
> On Tue, 20 Nov 2007 15:26:32 -0800, Kent wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Tue, 20 Nov 2007 18:20:36 GMT, Steve wrote:
>>>
>>>> Hi All,
>>>>
>>>> Today I made a Pea and Potato soup that contains Creme Fraiche. Is it
>>>> safe (or sensible) to freeze now that it contains the creme fraiche?
>>>>
>>>> Thanks for your valued advice,
>>>> Steve
>>>
>>> Cream soups generally don't freeze well. They separate into whey
>>> and water.
>>>
>>> Eat quick.
>>>
>> I've never had a problem freezing cream soups, with or without dairy
>> products. I do it routinely when we make soup.
>
> By saying you freeze soups, "with or without dairy" implies
> you're talking out of your sphincter again, Kent.
>
> The topic was cream-based soups. And if I was wrong, then
> everybody and their grandmother would be contradicting me.
>
> Cream-based soups do not freeze well. See above.
>
> -sw
>
>
The topic is not cream based soups. Steve's question was: "Today I made a
Pea and Potato soup that contains Creme Fraiche. Is it safe (or sensible) to
freeze now that it contains the creme fraiche?" This implies strongly that
there is a small amount of creme fraich in a potato soup to enrich the
flavor, not a cream based soup.

A potato soup enriched with cream will freeze just fine.

Kent

"Kent" wrote:
> "Sqwertz" wrote:
> > Kent wrote:
> >> "Sqwertz" wrote
> >>> Steve wrote:
> >>>> Today I made a Pea and Potato soup that contains Creme Fraiche. Is it
> >>>> safe (or sensible) to freeze now that it contains the creme fraiche?
>
> >>>> Thanks for your valued advice,
> >>>> Steve
>
> >>> Cream soups generally don't freeze well. �They separate into whey
> >>> and water.
>
> >>> Eat quick.
>
> >> I've never had a problem freezing cream soups, with or without dairy
> >> products. I do it routinely when we make soup.
>
> > By saying you freeze soups, "with or without dairy" implies
> > you're talking out of your sphincter again, Kent.
>
> > The topic was cream-based soups. �And if I was wrong, then
> > everybody and their grandmother would be contradicting me.
>
> > Cream-based soups do not freeze well. �See above.
>
> > -sw
>
> The topic is not cream based soups. Steve's question was: "Today I made a
> Pea and Potato soup that contains Creme Fraiche. Is it safe (or sensible) to
> freeze now that it contains the creme fraiche?" �This implies strongly that
> there is a small amount of creme fraich in a potato soup to enrich the
> flavor, not a cream based soup.
>
> A potato soup enriched with cream will freeze just fine.

First get past the fact that potato soup doesn't freeze well...
generally with soups containing cream in any form freezing will cause
it to separate/curdle... not always but most times... it's a gamble
with poor odds. As Sqwertz suggests, stuff it down... or left overs
can be incorporated into other recipes... a cream of potato pea soup
would make a nice base for a chicken pot pie, or a la kink with
bisquits, would even make a nice pizza sauce with with cheddar and
ground ham, or just add hot dog coins and toss it with pasta, or with
rice..

Sheldon

"Sheldon" > wrote in message
...
"Kent" wrote:
> "Sqwertz" wrote:
> > Kent wrote:
> >> "Sqwertz" wrote
> >>> Steve wrote:
> >>>> Today I made a Pea and Potato soup that contains Creme Fraiche. Is it
> >>>> safe (or sensible) to freeze now that it contains the creme fraiche?
>
> >>>> Thanks for your valued advice,
> >>>> Steve
>
> >>> Cream soups generally don't freeze well. ?They separate into whey
> >>> and water.
>
> >>> Eat quick.
>
> >> I've never had a problem freezing cream soups, with or without dairy
> >> products. I do it routinely when we make soup.
>
> > By saying you freeze soups, "with or without dairy" implies
> > you're talking out of your sphincter again, Kent.
>
> > The topic was cream-based soups. ?And if I was wrong, then
> > everybody and their grandmother would be contradicting me.
>
> > Cream-based soups do not freeze well. ?See above.
>
> > -sw
>
> The topic is not cream based soups. Steve's question was: "Today I made a
> Pea and Potato soup that contains Creme Fraiche. Is it safe (or sensible)
> to
> freeze now that it contains the creme fraiche?" ?This implies strongly
> that
> there is a small amount of creme fraich in a potato soup to enrich the
> flavor, not a cream based soup.
>
> A potato soup enriched with cream will freeze just fine.

First get past the fact that potato soup doesn't freeze well...
generally with soups containing cream in any form freezing will cause
it to separate/curdle... not always but most times... it's a gamble
with poor odds. As Sqwertz suggests, stuff it down... or left overs
can be incorporated into other recipes... a cream of potato pea soup
would make a nice base for a chicken pot pie, or a la kink with
bisquits, would even make a nice pizza sauce with with cheddar and
ground ham, or just add hot dog coins and toss it with pasta, or with
rice..

Sheldon

Sheldon, you have to get back into the kitchen. A straight potato soup with
any vegetable and no fatty component will freeze, defrost,heat, and taste
the same as it was the day or week before.

If you have cream or milk in it and what you began with is properly
emulsified before you freeze that will also warm up just fine.

Kent

On Tue, 20 Nov 2007 21:33:06 -0800, "Kent" > wrote:

> As Sqwertz suggests, stuff it down... or left overs
>can be incorporated into other recipes... a cream of potato pea soup
>would make a nice base for a chicken pot pie, or a la kink with
>bisquits, would even make a nice pizza sauce with with cheddar and
>ground ham, or just add hot dog coins and toss it with pasta, or with
>rice..
>

o.k., 'a la kink' had me going for second there...

your pal,
blake

bleak murphy wrote:
> On Tue, 20 Nov 2007 21:33:06 -0800, "Kent" > wrote:
> > �As Sqwertz suggests, stuff it down... or left overs
> >can be incorporated into other recipes... a cream of potato pea soup
> >would make a nice base for a chicken pot pie, or a la kink with
> >bisquits, would even make a nice pizza sauce with with cheddar and
> >ground ham, or just add hot dog coins and toss it with pasta, or with
> >rice..
>
> o.k., 'a la kink' had me going for second there...
>
> your pal,
> Mc Bleak

That's because you are truly DIM WITTED, you don't even have the
correct attributions... for you a brain transplant from an earthworm
would be a giant step up.