Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick,
almost smooth puree forms.
Not exact matches
Transfer half of the soup into a blender or food processor, and
puree until
almost smooth.
Place peas and broth in blender or food processor and
puree until
smooth (the peas and broth will fill your blender
almost to the top, so you can blend them half the amount at a time, if you prefer — you'll need to do this, too, if you are adding extra broth to make a thinner soup).
Using an immersion blender (or transfer to a food processor or blender),
puree until
almost smooth.
Transfer the dates and soaking liquid to a food processor and
puree until
almost smooth (with a few pea - sized fruit pieces remaining).
Puree mixture until
smooth Step 2: Transfer mixture to large freezable container and freeze until
almost solid.
Remove from heat, and pour into a to blender with Romano cheese, and pulse
puree till
almost smooth.
The next day, remove the thyme stems and leave the thyme and
puree all the ingredients in a blender until the gazpacho is
smooth, or
almost smooth — I like to keep just a little texture in it, which means I will generally
puree about 3/4 of the gazpacho and leave the rest as is.