soup short cuts
October 20, 2018 11:04 AM
I'm making a lentil/veggie soup, right now as I type, kind of riffing off a recipe. I want to add sweet potatoes though it's not in the recipe. To save time I want to use the frozen sweet potatoes and/or butternut squash I have (Cascadian farms). I do not have a microwave.
Usually I just follow package directions for frozen veggies, ie, put them in boiling water, or sautee. However can you oven roast them the way you would with a real (ie fresh, uncooked, whole) sweet potato? Its not on the package cooking direction options. I also have a "real" sweet potato here, I just dont' feel like going to the trouble of cubing it.
Can I just put the packaged commercial frozen cubes on a cookie sheet and bake them before putting them in the soup or will they get gross, mushy or otherwise not optimally roasty, texture-wise?
I plan to leave some of the vegetables intact in the soup and puree some of the soup, so it's kind of chunky and the veggies have good mouth feel and flavor.
Usually I just follow package directions for frozen veggies, ie, put them in boiling water, or sautee. However can you oven roast them the way you would with a real (ie fresh, uncooked, whole) sweet potato? Its not on the package cooking direction options. I also have a "real" sweet potato here, I just dont' feel like going to the trouble of cubing it.
Can I just put the packaged commercial frozen cubes on a cookie sheet and bake them before putting them in the soup or will they get gross, mushy or otherwise not optimally roasty, texture-wise?
I plan to leave some of the vegetables intact in the soup and puree some of the soup, so it's kind of chunky and the veggies have good mouth feel and flavor.
@nanook, thanks, do you mean put them into the soup frozen?
posted by nantucket at 11:11 AM on October 20, 2018
posted by nantucket at 11:11 AM on October 20, 2018
Yeah, frozen is just fine. When cubed, they will cook up fast, so keep an eye on them.
posted by nanook at 11:17 AM on October 20, 2018
posted by nanook at 11:17 AM on October 20, 2018
I would just toss them into the soup frozen, and keep simmering the soup til the frozen veggies are the tenderness you desire. Roasting is too much extra work for the small boost in flavour it would give.
posted by pseudostrabismus at 7:13 PM on October 20, 2018
posted by pseudostrabismus at 7:13 PM on October 20, 2018
Follow up for future shortcutting soupmakers: I put frozen cubed sweet potatoes in for the last 20 minutes of simmering the lentil soup and it was great. Thanks Askme!
posted by nantucket at 8:39 PM on October 20, 2018
posted by nantucket at 8:39 PM on October 20, 2018
This thread is closed to new comments.
posted by nanook at 11:08 AM on October 20, 2018