Blender Soups

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.