Freezing Cream of Walnut Soup

[Robenco15]

Hello all,

I'm thinking of possibly making Thomas Keller's Cream of Walnut soup for my family's Thanksgiving. Due to many circumstances I will have to make it ahead of time unfortunately.

Do you think it will freeze well? Not completely sure how well cream based soups freeze. I'd be making it approximately 5 days in advance and freezing it, then thawing it the night before, heating it through in a saucepan and whisking it before serving.

Thoughts? I've made the actual soup before and actually refrigerated it for a few days and it was fine, but I wasn't sure how freezing it would affect it. Thank you for your thoughts!

[mm84321]

I imagine it will be fine. I've never actually frozen soup, though I have frozen cream based sauces without a problem, so I can't see why you couldn't. You may want to check for seasoning again before serving.

[Robenco15]

Thank you!

[annabelle]

Can you prepare it up to the point where the cream/milk is added and then freeze it? I'd do it that way and add the cream on the day of service.

Cream sometimes separates after freezing and even vigorous whisking won't bring it back together.

I am unfamiliar with many of Keller's methods, so this may not help.

[Robenco15]

Can't. But it doesn't matter. Figured it may be best to not try to contribute to the Thanksgiving dinner. My family gets crazy enough, it would somehow end up being more of an annoyance to them that there is one more person in the kitchen. Whatever, I'm still making it this weekend for myself so wooooo.

[MasteringTheFlame]

It should be just fine. I've frozen cream soups before without issue.