How to Puree the Soup

When the vegetables in the soup have softened, the soup is ready to be pureed. The easiest method is to strain it through a food mill, which strains and purees at the same time. Depending on the consistency you want for the finished soup and whether your food mill has different disks, you may want to do this twice—once with the coarse disk and then again with the fine.

Nowadays many cooks have a blender or food processor but not a food mill. Either a blender or a food processor can be used for pureeing soup, but be careful not to overwork the puree, or the soup will end up gluey.