If you have followed our blog over the yr , you have probably heard us talk about making soup brick . It is something we do without give out from our garden ’s harvest each and every pin .
Without a uncertainty , soup brick are one of the easiest and most efficient ways to preserve a harvest . Especially late in the time of year , when it seems like everything in the garden is coming on all at once . And do we ever enjoy using our soup bricks !
Whether it ’s vegetable soup , tomato soup , zesty pepper soup or our all metre favorite , campfire chili soup – we love making homemade soup . permit ’s face it , soup is amazingly delicious . And when made with garden impudent element , implausibly nutritious too !
But as honorable as homemade and homegrown soup is in the drop , it is even good when you could savor it in the middle of winter . Especially since there is n’t a single thing to be found get fresh in the garden .
And that is on the dot where soup bricks come to the saving . There is just something so incredible about pulling out a city block of frozen soup and heating it up for tiffin , dinner – or for a great warm up bite !
So just exactly what are soup bricks ? And how do you make them ? It seems that every year , we get a photoflood of electronic mail asking for more particular on those two questions . So we recollect with fall in the atmosphere , today was the perfect time to hatch the topic .
Soup bricks are nothing more than a frozen occlusion of soup . But instead of storing the soup in bulky plastic container that can take up large amounts of freezer space , we create unvarying soup “ bricks ” for easy utilization and storing .
The process for clear soup bricks could n’t be more dewy-eyed . Simply start out by making your favored soups from the garden . This is one time where have large tympani and stock pots can hail in ready to hand . In fact , the big the better !
Soups are an comfortable way to habituate up onus of late - season green groceries coming from the garden . former season veggie sometime can be hard , but are they ever packed with nutrients . And by throwing them all together in a wad , they dampen and coalesce together for delicious flavors .
In summation to the large pots of soup we make in the kitchen , we also haul out our big branding iron preparation potbelly a few times each fall to make massive pots of beef veg and chilli soup over our ardor pit .
Not only is it an experience , the woodwind instrument from the fire gives the soup an incredible flavor . In fact , when we heat up our over - the - ardour soup in the winter , the flavor and aroma is amazing ! ( See : make Fall Harvest Soup – A Delicious way of life To Clean Up Your Garden ! )
One affair is for sure , make gravid batches of soup at once not only help use up a big garden harvest , it also makes quick work of prepare and preserving a lot of soup bricks for late usage .
Once your soup has simmer and is ready to go , it ’s prison term to set out hit soup bricks ! Using cheap charge plate storage containers , we first freeze the soup into rectangular blocks .
For our soup brick , we use 1 quartRubbermaid Take Alongsplastic storage boxes . measure just a flake over 6 x 9 inches across-the-board , they make a perfectly form and slender 3 inch in high spirits soup block . They also take place to be BPA free , freezer safe , and top - rack dishwashing machine secure .
Each deep-freeze box carry 4 cups of soup , which is perfect for feeding two to four people . And if you are having a few more for dinner party , it ’s as simple as opening up a second or third brick for bigger crowds .
The snap top hat go on easy and tight , which is always crucial when first freezing . Once we have them filled with soup , we merely protrude them into the fridge for about 24 hours to harden .
You could of course keep the soup in the plastic containers – but there are a few drawback . For starters , it means buying and storinga lotof plastic store container .
In summation , the plastic box take up a bit more room with their lid and sides . And that is exactly why we useour food saverto immobilise the soup for good . Not only does it keep the soup brick it also prevents freezer burn .
Once the soups have frozen overnight , we take them out of the deep freezer and down them out of the container . A morsel of warm water system over the back will unblock any one that might be stuck . Then all that is left is to expend the nutrient saver and seal .
The brick stack so nicely in the freezer , and Mary marks each with a lasting mark for easy reference . Soup brick rightfully are the star of our garden ’s harvest every winter !
Here is to making your own soup bricks this yr and having toothsome soup at the quick all winter long ! Happy Gardening & Preserving – Jim and Mary .
Jim and Mary Competti have been writing gardening , DIY and recipe articles and Bible for over 15 age from their 46 Akko Ohio farm . The two are frequent speakers on all things gardening and love to travel in their supernumerary metre .
