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.
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!
The
immersion blender works best
with foods that contain a liquid element, like
soups or saucy purées.