Soup is one of those easy and forgiving recipes. You add a bunch of ingredients, pour some liquid, and then you have a tasty treat. Some items, though, are best left to the very end.
Photo by Leszek.Leszczynski
Most soups you can make in advance and even freeze for quick meals. The Kitchn explains that you can’t add some ingredients in advance, though:
- Garnishes like herbs or spring onions may wilt and lose the crunch (exceptions: rosemary, thyme)
- Cheese: could separate out into an oily mush (exception: parmesan rind)
- Seafood and eggs: cooks fast and could turn rubbery
- Hot sauce and citrus juices: lose their punch (exception: put it in early to tone the flavour)
If your recipe uses these ingredients, feel free to do your advance prep up until that point. If I freeze soup, I just mark at what point I stopped in the recipe on the bag. If you’re working from a recipe you found, these instructions will likely be there already — but it’s handy to know if you’re working on-the-fly. Check out the link for the full list.