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Alternative Methods of Puréeing
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Vegetable mixtures can be puréed in a number of ways depending on the ingredients they contain. Stringy vegetables, such as green beans and celery, and those with coarse skins like peppers and broad beans, need to be blended and sieved after cooking but before adding stock.
Food processor Can be used as an alternative to a blender, but softened vegetables must be puréed without liquid in order to prevent splashing.
Hand blender For blending small amounts of soup quickly. For hot soups, blend in the pan; for cold soups, decant into a large bowl.