It freezes well, how're ever I have found it separates a bit when reheating and this is when I add a bit of cream or more chicken broth. Just as delicious as the first time!
Since you didn't bother posting a link to the actual recipe it is impossible to be 100% sure about this, however many fine dining restaurants will make basic soup bases for short-term storage (refrigerator or freezer) and finish to order (add cream/butter/etc.).
If I were you, I'd just freeze what you have and try it out sometime. After all, you will be the ultimate judge of what is acceptable to serve at your table, not us.
Thks. I didn't link to the recipe because it is one of my own making. I should have added more detail. The soup has bacon, leeks and shallots in addition to the broth and peas.
7 Comments
Voted the Best Reply!
Since you didn't bother posting a link to the actual recipe it is impossible to be 100% sure about this, however many fine dining restaurants will make basic soup bases for short-term storage (refrigerator or freezer) and finish to order (add cream/butter/etc.).
If I were you, I'd just freeze what you have and try it out sometime. After all, you will be the ultimate judge of what is acceptable to serve at your table, not us.
Anyhow, good luck.