If you ever make soup using a slow cooker, you’ll know that when the soup has been simmering at near-boiling temperatures for hours it can take some time for it to cool down to edible levels. Speed up this process by using a frozen water bottle to stir the soup.
Culinary weblog The Kitchn suggests fill a plastic bottle ¾ full of water and then freeze until it’s solid. Once your soup is no longer boiling hot use the frozen water bottle to gently stir the soup. It only takes a minute or so to cool the soup down for immediate consumption, or you can keep going to chill it sufficiently so you can put it in the fridge for later use.
The Kitchn reported no problems with using a plastic bottle in high temperatures but you may want to consider using a stainless steel bottle instead. Glass would not be advisable since you’d have to worry about it cracking from thermal stress.
How to Cool Soup Quickly with an Ice Paddle [The Kitchn]
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