I made this recipe (http://www.horseandbuggyproduce.com/c...) this summer and it was absolutely fabulous. I decided I would make several batches of it and freeze them to enjoy over the winter.
I made three batches, yielding 24 cups. I made them exactly as I made the first batch (using a whole bulb of garlic instead of 3 cloves), except I did not add the cream. I decided it would freshen up the soup if I added that after thawing.
When I thawed out the first container and took some for lunch, I was very disappointed. The texture had suffered, which I had expected, but it had picked up a very unpleasant flavor that would seem to have come from the garlic. I wouldn't call it a heat, but... just this nasty bite that made eating it almost impossible for me.
Any ideas as to why this happened? I did a lot of research about freezing soups before putting so much time into making this, and I thought I was safe. No pasta or potatoes, saved the cream for later.... I've been trying to come up with additions to mask the taste, but haven't found anything I'm crazy about yet.
All I wanted was grilled cheese and tomato soup in the winter! :(
Updated 2 hours ago | 11
Updated 3 months ago | 53
Updated 12 days ago | 5
Updated 4 months ago | 4
Updated 2 months ago | 66