Great idea to blend up about half of the soup — I like thick soups, and often just reach
in with an immersion blender to do just that!
Not exact matches
You can make this
in a
blender, food processor, or
with an
immersion blender.
Puree soup
in batches
in blender, or all at once
with an
immersion blender.
I don't know if it was my
immersion blender or my skills — but I had to put some of the soup
with the basil
in a
blender to actually get the basil blended.
Yes you need an
immersion blender to make this, but you should have one anyway, they aren't expensive and there's a lot you can do
with them from pureeing soups right
in the pot to making smoothies.
If you'd prefer not to have visible chia seeds
in your finished jam, puree the jam
in a
blender or
with an
immersion blender.
Puree
with an
immersion blender or by pouring
in batches into a regular
blender.
In a tall cup, add in a teaspoon of Spirulina Powder and banana and mix with a standard blender / vitamix or small immersion blende
In a tall cup, add
in a teaspoon of Spirulina Powder and banana and mix with a standard blender / vitamix or small immersion blende
in a teaspoon of Spirulina Powder and banana and mix
with a standard
blender / vitamix or small
immersion blender.
This reminds me of my favorite quick / easy / delicious winter dinner: peel and cube a butternut squash, sweat it
with a chopped onion and some garlic
in a stockpot until soft, mix
in 1/2 (or whole) can of coconut milk, add curry powder, salt, and a splash of sriracha to taste, puree the whole thing (I love my
immersion blender!)
Remove soup from the heat and blend
with an
immersion blender or
in a high - speed
blender (
in two batches), until smooth.
Prepare dressing; blend all ingredients
in a
blender or food processor — or my favorite way — place all ingredients
in a wide mouth glass canning jar and blend
with an
immersion blender (this way you can reserve extra
in the fridge and there's less cleanup).
Alternatively, place
in a wide - mouth Mason jar and puree
with an
immersion blender.
And it's quick and easy to prepare: place all your ingredients
in a mason jar, and blend
with an
immersion blender.
Since coconut milk
in a can separates into water + cream when chilled, I always blend it
with an
immersion blender (you can use a regular
blender, hand mixer, or just whisk it) to get a smooth consistency before adding it to my batter.
For the people having trouble
with the mayo (i.e. no
immersion blender), I used a hand
blender and while the mayo immediately after mixing looked a bit too soupy, I let it sit
in the fridge and it thickened up into a great mayo - consistency
in about an hour.
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).
Blend ingredients
in slow cooker
in a high - power
blender or
with an
immersion blender until smooth.
Process soup
in batches
in a
blender, or
with an
immersion blender, until smooth.
After simmering for 20 minutes place a ladle of sauce
in the food processor
with 3 sun dried tomatoes packed
in oil then return to the pot and use the
immersion blender.
7) Puree the soup
with an
immersion blender -LCB- you can also do it
in batches
in the
blender or food processor -RCB-.
And maybe you need to really whip up these ingredients — how about placing them
in a food processor or mixing them
with an
immersion blender?
The potatoes were soft
in around 30 minutes, and then I blended it
with my
immersion blender.
Let cool slightly, then puree
with an
immersion blender or
in batches
in a stand
blender until smooth.
Drop
in the butter and puree
with an
immersion blender.
In place of sugar and flour, I boiled parsnip cubes
with coconut milk and almond milk and used an
immersion blender to puree the mixture into a sweet and creamy base.
If lumps happen, pass gravy through a sieve or strainer, or puree it (
with an
immersion blender or, very carefully,
in a regular
blender).
If you are using an
immersion blender in general you would choose a tall cylinder (many
blenders come
with a tall cup).
to an hour / Place butter
in a small skillet
with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash
with a potato masher or
immersion blender / Stir
in 1/2 -1 t salt and maple syrup.
In a high - speed
blender (or
with an
immersion blender) combine all the ingredients and blend on high until super smooth.
I used rancho gordo's chickpeas and made the whole thing
with an
immersion blender and it was the smoothest authentic hummus I have had
in a while.
Remove pot from heat and puree soup
with an
immersion blender or
in a
blender, or leave it chunky.
Mix all ingredients
in a small bowl and puree until smooth
with an
immersion blender.
Using either an
immersion blender or
in batches
with a high - speed
blender, blend until creamy and smooth.
Puree
with immersion blender or
in batches
in the food processor (carefully).
(Alternately, you can do this
in a large bowl
with an
immersion blender).
Blend
with an
immersion blender (or
in a food processor fitted
with the metal blade) until smooth.
Meanwhile, I placed the walnuts, the tofu, soy milk, lemon juice, and vegan cheese
in a bowl, and mixed them
with our
immersion blender until the mixture was smooth and light brown.
Alternatively, you could do this
in the pot
with an
immersion blender, but I find a regular
blender gets better results.
Then I puréed the soup
with out
immersion blender, added a little bit of salt (might not be necessary if the stock is very salty), and stirred
in the lemon juice.
After the 30 minutes is up, puree soup
with an
immersion blender until smooth (or transfer to a
blender in batches).
A quick mix
with an
immersion blender (not a regular
blender) after the sauce has thickened will take care of them
in no time.
Remove from the heat and puree
with an
immersion blender,
in a standard
blender (be careful blending hot liquids as they expand during blending) or
in a food mill.
When a floret of cauliflower is easily mashed against the side of the pot
with a fork, use an
immersion blender to blend the soup to a thick, creamy consistency (or use a regular
blender, working
in small batches).
Dreaming about the ice cream maker sitting
in storage on the other side of the Atlantic, I made my first semifreddo armed
with an inexpensive
immersion blender with a whisk attachment.
Make the crepes Combine crepe ingredients
in a
blender, or
in a bowl
with an
immersion blender until smooth.
This step can be done
in a canning jar
with an
immersion blender, if preferred.
Transfer the soup to a
blender and process until smooth, or process the soup
in the pot
with an
immersion blender.
Mix very well, or pulse
with immersion blender or
in food processor.
Try whipping up this delicious sauce
with an
immersion blender handy, and you'll be
in pizza heaven.
You can also blend the whip cream
in a bowl
with an
immersion blender, or
in a stand mixer.