Advertisement
Purée
Appears in
By Brigit Binns
Published 2012
The tall, narrow shape of a blender effectively purées mixtures with a high proportion of liquid and some chunky ingredients, making it the best tool for puréeing soups, though a food processor or immersion blender can also be used. Puréeing some, but not all, of a soup is an easy way to give it a more substantial, chunky texture.
When puréeing hot soups, fill the blender no more than two-thirds full. Cover with the lid, making sure it is secure, and then drape a kitchen towel over the lid in case there is splattering. Hold the lid down with one hand, start the motor on the slowest speed, and then increase the speed as necessary.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title