Puree the soup in 2
batches in a blender until smooth (use caution when pureeing hot liquids) or use an immersion hand blender.
Purée soup in 3 or 4
batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine - mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids.
Purée cucumbers with water, vinegar, and 2 teaspoons kosher salt in
batches in a blender until smooth.
Puree soup in
batches in the blender until smooth.
Remove the bay leaf and either blend with an immersion blender, or blend it in
batches in your blender until you have a creamy, smooth bisque.
Not exact matches
Puree this soup
until desired consistency, I used my little 2 cup food processor
in two
batches, but feel free to use your nifty stick
blender if you have one of those guys.
Working
in batches, put tomatillo puree and soup into a
blender or food processor and blend
until smooth.
Remove soup from the heat and blend with an immersion
blender or
in a high - speed
blender (
in two
batches),
until smooth.
Working
in batches, purée allthe ingredients
in a
blender or food processor
until smooth.
In a blender, working in batches, puree the watermelon with the sugar syrup and lemon juice until smoot
In a
blender, working
in batches, puree the watermelon with the sugar syrup and lemon juice until smoot
in batches, puree the watermelon with the sugar syrup and lemon juice
until smooth.
Puree with an immersion
blender, or, transfer the soup to a
blender, and working
in batches, blend, gradually increasing the speed,
until the mixture is very smooth and silky (always take care when blending hot liquids).
Let soup stand off heat for 10 minutes, then puree
in a
blender in batches until smooth.
Use a stick
blender to purée the soup
in the pot, or purée
in a
blender (
in batches)
until smooth.
While that's cooking, scoop 1/2 — 1/3 of the cooked soup into a
blender (might need to do this
in batches, and never fill your
blender more than half full with hot liquids,) then blend
until very smooth.
Transfer the soup
in batches to a high speed
blender or use an immersion
blender to purée
until the soup is smooth but retains some chunkiness.
When potatoes are fully softened, blend soup
until mostly smooth but a little texture remains using a hand
blender directly
in the pot or by transferring to a countertop
blender in batches.
Transfer soup to a
blender (this may have to be done
in batches) and blend
until smooth.
Process soup
in batches in a
blender, or with an immersion
blender,
until smooth.
Transfer soup
in batches to a
blender and puree
until smooth.
Howver, you can make your own: after mixing up smooth hazelnut butter
in a food processor, transfer the mixture to a
blender and (
in very small
batches), blend
until perfectly smooth and almost liquid.
To a food processor or
blender (note: if you use a
blender, you'll have to do this
in batches), add the cauliflower and pulse a few times
until the consistency resembles small bits of «rice.»
Puree the soup
in batches in a
blender or food processor and simmer
until hot.
Remove the rind and using an immersion
blender or regular
blender, puree the tomato sauce
until smooth (if you're using a regular
blender you may need to do this
in batches).
Transfer to large bowl and
in batches, puree
in a
blender until smooth.
Combine all the ingredients
in a
blender,
in batches and blend
until perfectly smooth, adding cold water as needed to give the soup a thin and smooth consistency.
Let cool slightly, then puree with an immersion
blender or
in batches in a stand
blender until smooth.
Once the carrots are cooked through, transfer everything to a
blender and blend on high speed
until smooth (I had to do this
in a few different
batched to fit into my
blender).
Remove soup from heat and blend,
in two or three
batches,
in a
blender until smooth.
Add tomato mixture to a
blender in batches and blend
until smooth, adding salt and pepper to taste.
Using a
blender, blend soup
in batches until smooth.
Whisk to somewhat combine, and then puree using an immersion
blender (if you do not have an immersion
blender, puree
in smaller
batches in a
blender or food processor)
until nice and creamy.
Process squash mixture,
in batches,
in a
blender or food processor
until smooth, stopping to scrape down sides.
Working
in batches, purée soup
in blender until smooth.
Using either an immersion
blender or
in batches with a high - speed
blender, blend
until creamy and smooth.
Transfer the mixture
in batches to the container of a food processor or
blender and puree
until smooth.
Turn off heat and allow mix to cool a bit / Purée mixture
in food processor,
in small
batches in the
blender, or use an immersion
blender in the sauce pan / Purée
until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir
in cream and a little more butter before serving.
Using a
blender, puree the soup
in batches until completely smooth.
Adjust heat to slow simmer and cook uncovered
until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture
in food processor,
in small
batches in the
blender, or use an immersion
blender in the sauce pan / Purée
until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir
in cream and a little more butter before serving.
Working
in batches, purée soup
in blender until very smooth, then return to pot.
Remove the cinnamon sticks and blend the filling
until smooth
in small
batches in a food processor or you could also process the mixture right
in the pot with an emersion hand
blender.
When the soup is done cooking, use an immersion
blender to blend the ingredients
until smooth (if you don't have an immersion
blender you can transfer the soup to a normal
blender in batches and blend
until smooth).
Transfer sauce to
blender,
in batches if necessary; blend
until very smooth, about 1 minute.
After the 30 minutes is up, puree soup with an immersion
blender until smooth (or transfer to a
blender in batches).
Using a
blender, immersion
blender, or food processor, puree
in small
batches until smooth.
Add the avocados, cucumber, garlic, lemon juice and chicken stock to a
blender and puree
until smooth, working
in batches if necessary.
Add this flour mixture to the
blender / food processor
in 2
batches, pulsing lightly
until just combined.
OR working
in small
batches, blend soup
in a
blender until smooth (do not fill
blender more than 1/3 full of hot soup to blend or top may blow off burning you and making a mess).
Working
in batches, process
in a
blender or food processor
until a riced texture
in achieved.
In batches — place the soup mixture in a blender and blend until smooth (or use an immersion blender
In batches — place the soup mixture
in a blender and blend until smooth (or use an immersion blender
in a
blender and blend
until smooth (or use an immersion
blender).
Carefully transfer the sauce
in batches to a
blender and process
until smooth.