My "straight yes" is starting to look more like a "round-a-bout probably not"
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The only soup I use cream in is homemade Roasted Tomato and Red Onion, which is go so fast it never even get sight of the freezer so cant help I am afraid.
But I do have a soupy question if any grapes could help?
Even though I make loads of soup, especially in winter, I never freeze it. Reason been, when I defrost it it always separates and in spite of me mixing it I cannot get it back to its original pre frozen consistency. Why is this and what can I do to stop it happening, if anything?
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