Sentences with phrase «blend the soup until»

When vegetables have cooked through and the lentils are cooked blend your soup until smooth, I usually use a stick blender.

Remove the pot from heat and using a stick / immersion blender, blend the soup until thoroughly smooth and creamy without any lumps.

With the help of an immersion blender blend the soup until smooth.Let it simmer until bubbly hot.

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.

Using an immersion blender or food processor, gently blend the soup until it is smooth but still has a little texture.

A blender is a better option if you prefer to blend the soup until smooth.

Turn off the heat and blend the soup until smooth with an immersion blender, or carefully ladle into a blender to blend.

After every thing is cooked in the pot, I used a hand blender to blend the soup until it is creamy.

After 15 minutes, take out the bay leaf and using a stick blender (also called hand blender), blend the soup until smooth.

Using an immersion blender, blend soup until smooth.

Use an immersion blender to blend the soup until smooth.

Use a KitchenAid ® Pro Line ® Series Cordless Hand Blender to blend the soup until smooth.

With a stick blender, blend the soup until completely pureed.

Using an immersion or stick blender, blend the soup until completely smooth.

If you have an immersion hand held blender then use that to blend the soup until its thick and creamy.

When the soup is done either transfer to a blender and blend until smooth or using an emersion blender, blend the soup until smooth.

Using an immersion blender, blend the soup until it is almost smooth.

Pour the soup into a liquidiser, food processor or using an electrical hand blender blend the soup until smooth.

Using a stand blender (in batches) or an immersion blender, blend the soup until smooth and creamy.

Remove the bay leaf and puree / blend your soup until creamy, saving some of the vegetables if you want a little texture.

Use an immersion blender to blend soup until smooth.

Blend soup until fully pureed.

Remove from the heat, and using an immersion blender, blend the soup until it's smooth.

Using an immersion blender, blend the soup until it is almost smooth.

Using an immersion blender, blend the soup until it is creamy, adding water or broth a little at a time until you reach your desired consistency.

Using an immersion blender, blend the soup until completely smooth.

Let it cool slightly, and blend the soup until smooth (using an immersion blender or by transferring to a blender).

If you prefer you can blend your soup until it's completely smooth.

Remove the cinnamon stick and use an immersion blender to blend the soup until smooth, or transfer in batches to a food processor and blend until smooth.

With an immersion blender, blend the soup until it is at the desired consistency.

Not exact matches

Blend until creamy — you may want to add more water at this point depending on how you like your soup.

Combine soup with half of the roasted cauliflower, arugula / spinach, fennel fronds (reserve a few for garnish) and black pepper in an upright blender and blend until smooth.

While the apples soften, place the strawberries (with the green part removed) into the food processor and blend for one minute until they turn into a smooths strawberry soup!

Place the baked parsnips in a blender with all the remaining ingredients and blend until smooth, then gently warm the soup up again before serving!

If the soup is not hot enough after blending, transfer soup to a large pot and warm until steaming.

As the soup blends, slowly add in the water until you reach your desired consistency.

After letting the soup cool down for an hour or so, I processed it all in a food processor until just blended.

Cool the soup a little then blend roughly in a food processor, place back into the pan, add the chickpeas and place back on a low heat until the chickpeas are warmed through.

If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.

In this step you can pulse the soup for a thicker consistency, remove 1/4 of the vegetables and add it in later for chunks, or blend the soup for about 1 minute until it is smooth.

Blend with a stick blender or carefully remove about 1/2 -2 / 3rds of soup and blend until desired consistency (I like there to still be some chunks of veggies inBlend with a stick blender or carefully remove about 1/2 -2 / 3rds of soup and blend until desired consistency (I like there to still be some chunks of veggies inblend until desired consistency (I like there to still be some chunks of veggies in it).

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.

Blend for 5 minutes or so or until soup is very smooth and hot.

Blended until smooth with a dose of cream and finished of with a handful of crispy tortillas this soup was exactly what I hoped it would be.

Save yourself the effort and still get your summery soup fix by throwing everything, from the garlic and the olive oil to the tomatoes and the cucumbers, in your Vitamix and blending until your desired consistency.

Pour the mixture into a blender and blend it until you get a consistency of a soup.

Place your corn purée and your squash purée back into the soup pot, stir until blended, and add 2 cups of water, Warm until heated through.

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).

So for this cookie, I started by melting the butter, then I add my espresso powder to it and stir until blended, it will look like dark espresso butter soup.