Due to the popularity of the presidential broccoli soup, I feel the following information is post-worthy: the soup freezes beautifully! I made the original recipe nearly two months ago, and experimentally froze a generous portion in one of those faux Tupperware items (you know what I’m referring to, right? Glad and Ziploc make them?) Anyway, as I mentioned, it’s closing in on two months since the soup has been hibernating in my freezer, which is a fairly decent freezer life span. I defrosted and reheated the soup tonight, and it was just as good as the day I used my immersion blender to whirr those broccoli florets into oblivion. I topped the soup with some loitering feta cheese (from another recipe you may soon read about), a grind of pepper, and a drizzle of olive oil. Overall, this was not a shabby dinner. Of course, as I discussed in the original post, practically any cheese would be a suitable companion for this soup.
It would probably be best to transfer the soup from the freezer to the refrigerator for defrosting purposes, the morning of the desired dinner. However, I feel that such advanced planning defeats the purpose of having the luxury of meals in your freezer to begin with. Inevitably, if you took such a sophisticated defrosting approach, you would develop an insatiable hankering for Chipotle come evening. At a bona fide dinner hour, I simply gave the rock-solid-frozen-soup a few minutes in the microwave on the illusive defrost setting (seriously, what does that mean, objectively?) Once the perimeter of the container returned to its former liquid state, I put the soup in a pan on low heat over the stove until it reached a steamy, luscious, soupy state. Add a little cheese to the soup, and a little Radiohead to the mix (perhaps a cocktail, too?), and there is little else you can ask for when confronted with a chilly Tuesday evening in snowy December.