Blender Soups

Appears in

Published 1963

About

It is the destiny of some new instruments of modern times to change at one fell swoop the whole structure and habit of today’s living. Such an instrument was the fork; such were the rotary whisk, the refrigerator, the deep-freeze – and such, I am sure, is the electric blender.

Here, with one relatively inexpensive attachment, all the hitherto hard-to-create dishes of French haute cuisine are yours for the making: delicious pâtés and terrines of meat, game and poultry; featherlight quenelles, those delicate morsels of forcemeat of pike, salmon and lobster; creamy purées of peas, artichoke hearts, leeks and potatoes; and the whole delightful gamut of cooling summer soups, based on a purée of vegetables, simmered in chicken stock and thickened with egg yolks and cream.