In batches, blend
the soup in a high speed blender until smooth and creamy.
Alternatively, you can blend
the soup in a high speed blender (in batches if needed), taking caution when handling it as the soup will be VERY hot.
Not exact matches
Remove
soup from the heat and blend with an immersion
blender or
in a
high -
speed blender (
in two batches), until smooth.
Once the
soup simmer time is up, transfer everything
in the pot to a
high speed blender.
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.
Let the
soup cool and then blend on
high speed in the
blender until very, very smooth.
Puree the
soup in batches
in a
high -
speed blender, return to the pot, add the coconut milk and heat through.
/ Pour half the hot
soup over the herbs / Place lid on the
blender, holding lid with a towel, blend at low then
high speed until smooth / Pour into a second pan, puree the rest of the herbs and
soup base
in the same way / Return it all to the stove and reheat, but do not simmer or
soup will lose its bright color / Garnish with a few reserved sorrel leaves, parsley, chives and a little cream if that sounds good.
Working
in batches, puree
soup in blender on
high speed until completely smooth.
Transfer
soup to a
high -
speed blender,
in batches, if necessary.
Blend the
soup in a
high -
speed blender or with an immersion
blender until smooth and creamy.
Ladle the
soup into a
blender in batches and gradually bring up to
high speed for about 1 minute, until the
soup is smooth and creamy.