Sentences with phrase «soup with an immersion»

Puree the soup with an immersion blender until smooth.

7) Puree the soup with an immersion blender -LCB- you can also do it in batches in the blender or food processor -RCB-.

Remove pot from heat and puree soup with an immersion blender or in a blender, or leave it chunky.

After the 30 minutes is up, puree soup with an immersion blender until smooth (or transfer to a blender in batches).

When the cauliflower is tender — about 20 minutes or so — puree the soup with an immersion blender (or use a regular blender, working with small batches) until very smooth.

Puree soup with an immersion blender (best tool ever) or food processor.

Remove from heat, and blend soup with immersion blender or in blender or food processor until smooth.

Puree the soup with an immersion blender, or transfer to a regular blender or food processor to blend in batches.

Also, my kids aren't fond of the tomato and onion pieces, so I will sometimes take out the chicken, puree the soup with an immersion blender until smooth, and then add the shredded chicken back in.

Blend soup with an immersion blender until it is a smooth puree (you could also use a countertop model, being careful not to burn yourself).

Blend the soup with an immersion blender until smooth.

Purée soup with immersion blender or in food processor.

Blend the soup with an immersion blender until it is mostly smooth.

After pureeing the soup with an immersion blender (best kitchen tool ever by the way), add in the coconut milk and nutritional yeast.

And when I pureed the soup with my immersion blender, I did so just barely, leaving bits and pieces of spinach still intact which made it appear more like soup and less like green baby food.

Also, my kids aren't fond of the tomato and onion pieces, so I will sometimes take out the chicken, puree the soup with an immersion blender until smooth, and then add the shredded chicken back in.

When squash is soft, blend soup with an immersion blender or carefully transfer to a blender to process.

Not exact matches

Alternately, dump roasted vegetables into soup pan, add broth and cream cheese and blend with immersion hand 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.

Purée the soup with a handheld immersion blender until no lumps remain.

For a smoother soup, you can run the onions and jalapenos though a food processor with a bit of the stock or use an immersion blender.

Remove soup from the heat and blend with an immersion blender or in a high - speed blender (in two batches), until smooth.

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

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).

Serve the soup as is — chunky and beautiful, steaming and flavorful — or you could puree the vegetables with an immersion blender.

Process soup in batches in a blender, or with an immersion blender, until smooth.

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

Blend soup either using a blender or immersion blender until smooth and creamy, with no lumps.

At this point you can choose to leave the soup unblended so that you get bites of yellow beet within the soup; or you can blend with an immersion blender for a super smooth texture.

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!

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.

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).

With an immersion blender, or using an upright blender, puree all vegetables until smooth or partially smooth, depending on how chunky you prefer your soup.

After the soup has cooked for about 15 minutes or so, remove the pot from the heat and puree with either an immersion blender of a stand blender.

Transfer the soup to a blender and process until smooth, or process the soup in the pot with an immersion blender.

I also left my soup a bit more chunky than the original version by using my Electrolux Immersion Blender and processing until it was just the right texture that I was looking for... To finish things off, I topped my bowls with a few sprigs of fresh basil.

Remove soup from the heat and let cool slightly before pureeing with an immersion blender (or normal blender).

Puree the soup in batches in a blender, or with an immersion blender, until completely smooth.

With an immersion blender you can blend the soup directly in the pot.

Remove the bay leaves from the soup pot at the end of cooking, and blend the soup to your desired consistency with an immersion blender (or see Notes), leaving some small chunks.

Immediately remove the soup from heat and puree with an immersion blender.

This awesome little machine has a handy snap on whisk attachment and also turns into an immersion blender with a fixed blade for pureeing, whisking and emulsifying salad dressings, mayonnaise, soups, sauces and marinades.

Remove the thyme and parsley sprigs then puree the soup in a blender or with an immersion (stick) blender.

Allow soup to cool a bit and then blend together in a food processor or with an immersion blender (I love this tool!)

I also only pureed about half the pot with my immersion blender, so my soup was thick and creamy, but still had a LOT of texture.

Immersion Blender — essential for making low carb soups without having to transfer them to a blender, it also does a great job with making small batches of whipped cream super fast!

Roasted squash or cauliflower turns into smooth, rich soups effortlessly with a whirl of the immersion blender.

Blend with an hand mixer (immersion blender) or in a regular blender in batches, just make sure when blending hot soup the blender it isn't airtight or it can explode, we don't want that!