Soups, Salads and Dips

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What’s the BEST Way to Prepare Frozen Soup?

A slow but steady thawing and cooking guarantees a frozen soup recaptures the fresh texture and delicious taste, identical to serving a bowl right after making a batch. An Instant Pot or pressure cooker guarantees frozen Maryland Vegetable Crab Soup, for example, regains its original glory. Flash frozen soup does give the flexibility in your menu calendar, and ensures delicate meat like blue crab stays both savory and safe. Easy and hands off, a pressure cooker avoids the stigma of the microwave and uses less energy, a green friendly method.

A sturdy heat safe plastic or glass jar works best in this rather quick pressure method. Place your frozen jar in a bowl filled with warm water. Make sure you have enough diners for the soup since a second reheating will decrease the quality. Press the Pressure “Cook/Manual Button” and allow the soup to thaw for 5 minutes. Open the sealed lid of the soup jar and check the thawing process. Stir with a wooden spoon and if it thawed enough to allow the spoon to circulate, select the “Steaming Button.” Steam for 5 minutes with the jar’s lid firmly tightened. Once completed, pour the soup into bowls and serve. The soup will taste savory, fresh, and evenly heated.