Remove the pot from the stove and allow to cool slightly,
then puree the soup in a blender or food processor.
Then puree the soup either in a blender or using a hand - held blender.
Remove the thyme and parsley sprigs
then puree the soup in a blender or with an immersion (stick) blender.
,
then puree the soup until completely smooth.
Remove the pot from the stove and allow to cool slightly,
then puree the soup in a blender or food processor.
Not exact matches
Or,
puree soup in a regular blender,
then return
soup to the pot.
Healthy roasted cauliflower
soup slowly cooked with garlic, sweet red pepper and onion
then pureed with vegetarian broth.
I like to
puree all of the
soup, once the vegetables are cooked, but if you prefer a «chunkier»
soup then just
puree half of the vegetables instead.
Let
soup stand off heat for 10 minutes,
then puree in a blender in batches until smooth.
Add dill, minced garlic and grated ginger,
then using a blender or a handheld blender,
puree the
soup until creamy.
If you don't have half - and - half, stir a spoonful or two of the
pureed soup into yogurt until smooth,
then stir that mixture back into the
soup.
Puree until smooth,
then pour the mixture back into the saucepan with the remaining
soup.
If you don't have an immersion blender
then use a regular blender and
puree the
soup in batches.
I do a version of this but no tofu... just
puree a small amount of the
soup and
then add it back and it is sooooooooo creamy.
Allow the
soup to cool,
then puree in batches until creamy smooth.
But if you want to get perfect taste
then blend it to make smooth
puree and enjoy your red lentil
soup or masoor dal
soup.
/ 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.
Puree the
soup in the pot using an immersion blender or in batches in a blender or food processor (
then return
soup to pot).
Transfer the solids to a food processor with a slotted spoon, in batches if need be, until smoothy
pureed,
then transfer back to the
soup pot.
Process in batches until smoothly
pureed,
then stir back into the liquid in the
soup pot.
I usually like to have some substance to my
soup, so I set aside about two fists of broccoli florets and steam them up a bit to tender - crisp,
then I throw them in after I've done the
puree thing.
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.
I would love to have one for my daily AM smoothie and
then start to experiment with more things like
soups,
purees and dips!
Remove from heat, cool slightly and
then using a vertical blender or a food processor
puree the
soup.
Step 4: Allow
soup to cool for 10 minutes
then puree to a consistency you like.
Or, add the almond butter,
then insert an immersion blender into the pot and
puree the
soup until smooth.
You put ten ingredients in a blender,
puree, and
then decide if you'd like to enjoy the
soup hot or cold.
The original recipe suggests
pureeing the whole
soup and
then straining it, but I don't like
pureed soups, so I used my immersion blender to
puree it partially.
Puree the
soup in a blender, or in the pan with a stick blender,
then return to the heat.
Switch off heat, allow the
soup to cool and
then puree with hand blender before adjusting the seasoning.
I make a similar
soup instead I use yellow split peas and
then use the immersion blender to
puree it, great meal for 1 year olds.
Allow the
soup to cool a bit,
then puree with a hand blender.
Then I
pureed a portion of the
soup at the end for a thick and rich texture.
One of my favorite ways to eat butternut squash is roasted
then pureed in a
soup.
To
puree soup: Add about 1/3 of the
soup to a blender
then puree until smooth (be careful as hot liquid expands when blended).
Remove the
soup from the heat, allow it to cool for 20 minutes, and
then puree it in a food processor or blender.
The mixture is
then pureed to make a simple and satisfying
soup.
Yes, I was thinking after this
soup would be even more delicious if all the veggies were roasted first and
then pureed with the chicken stock!
To get your vegetables, you can cook fresh or frozen vegetables until they are soft enough to mash (I love yellow squash with butter salt and pepper - I just dice it up and boil a few minutes
then mash it) canned vegetables will work well and you can make a quick
soup with them just
puree with some chicken stock and you can add chicken too, if it's smooth you won't have trouble eating it.
Then, when the
soup has cooled a little, use a stick blender to
puree the
soup until smooth (or transfer to a blender and do the same).
Then add any of the vegetables you like in a
soup and a few fabulous seasonings and follow my trick:
PUREE the whole thing at the end.
Try steaming
then blending the veggie to give it a mashed potato - like texture,
pureeing it into
soup, or making cauliflower «rice» by pulsing florets in a food processor before heating them in a wok.
Let
soup cool slightly;
puree in a blender (
then rewarm on stove), or serve it chunky.
In this velvety
soup, low - sodium chicken stock is infused with saffron, blended with wine, onion, garlic, celery, peppers, and spices, and
then pureed.
Then either transfer
soup to a high - speed blender or use a handheld mixer to
puree until creamy.
Then drizzle in coconut milk to thin out and
puree into a
soup consistency.
Put the lemon zest in a blender and
puree the
soup in batches until very smooth, each time adding the cooking liquid first and
then the carrot mixture.
Alternately, soak the seeds in water overnight,
then blend into
pureed soups to add nutrients and texture, or grind them to make your own sunflower seed butter, an alternative to peanut butter.
About the recipe — this
soup is an easy mixture of bright winter veggies cooked in veggie broth
then pureed until velvet - y smooth.
Cauliflower Leek
soup is a particular standout:
puree steamed cauliflower with olive oil for a creamy base,
then add leeks and thyme.