Cool Tools, Cools Tools 2, and Cool Tools 3 feature books and kitchen tools I have cooked without for many years, but now find incredibly valuable additions to my kitchen. Most all of these just weren't available, or readily available in their current form, when I started cooking.
immersion blender?" Then upon my response added, "You really should get one." I recently did and Alexandra, as usual, is absolutely right. Making soup, especially soup with beets, really trashed my kitchen. By the time I had ladled the soup, in batches, into the food processor, pureed the soup, poured it into a bowl, then processed the next batch I had soup dripping down the sides of the pan, processor, and bowl and on the counter.
Pea Soup, Carrot Soup, Beet Soup, Gazpacho/Solmorejo, Pumpkin Soup and Potato Leek Soup and other pureed soups much more frequently.
Parsnip and Fennel Puree. Because this mixture contains less liquid than soup, the blending takes longer and the end result is not quite as silky as when done in a food processor. Botton line, when I am just cooking for Ed and me, I'd probably use the immersion blender for this recipe, when cooking for a larger group, the food processor.
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