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How long would my homemade soup keep in the fridge?

  • 15-04-2011 6:54pm
    #1
    Poor Craythur
    Banned (with Prison Access) Posts: 2,382 ✭✭✭


    Hi,

    I'm making a soup with chicken stock I made today plus carrots, onion, parsnips, broccoli and turnip. I'll be adding a little milk at the end.

    I'm going away tomorrow and won't be back until Sunday evening and I don't have freezer space to freeze portions.

    How long would this soup keep?

    Thanks!


Comments

  • #2
    Poor Craythur
    Banned (with Prison Access) Posts: 2,382 ✭✭✭Poor Craythur


    Milk in soup is lovely! Lots of recipes suggest adding milk or cream at the end. :) Not much, mind. Anyway, too late, I put milk in!


  • #3
    eternal
    Banned (with Prison Access) Posts: 8,867 ✭✭✭eternal


    Cream isnt added much cooking for bulk because lot of people nowdays think or are lactose intolarant .And cream would be normally used as opposed to milk.


  • #4
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    milk and cream are common ingredients in many soups. its not unusual at all.

    OP your soup will be grand on sunday


  • #5
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    eternal wrote: »
    Ah Im asking myself why anybody would put milk in soup mixed with chicken stock .Sounds vile . Without the milk ,which Id strongly advise against and I dont know where you got that idea , three days is the usual length of time you can keep soup in a proper fridge. Usually used for the first two days and only really used on the last if desperate . So you can probobly have sunday .Give it a good stir though.

    The poster did not ask for criticism of her recipe. Do not do that again. Keep your comments helpful, or do not post at all. Thanks.


  • #6
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,411 ✭✭✭✭the beer revolu


    Too late now but for future reference, it is better to put in any milk or cream when you are rehearing the soup - won't sour that way.

    Also, only heat up what you want at a time - heating and cooling the soup repeatedly is not a good idea.

    If the soup is cooled pretty quickly and refrigerated it should keep easily for 4 days. A good way to cool soup quickly is to put the pot in a sink of cold water, changing the water as it heats.

    The bigger the quantity of soup the longer it takes to cool and the greater the risk of spoilage.


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