Or this could be entitled, 'why I hate my hand blender'.
I made the soup and, rather than dig out my blender just thought I'd use the hand one. What a mess - even although I was using it in the sink the pieces flew all over the counter, tiles and window. I dunno, could it be that the pot was too big and there wasn't a lot of soup.
So I moved it into the cuisinart and blended for a couple of minutes. It's blended - sort of - but still really coarse - like stick to the teeth course. Is there any point putting it in the blender - or does brocolli just not puree?
BTW The brocolli soup tastes good. I made it with onions, celery, veggie stock and added cream cheese and ginger and lemon at the end. I'd like it to get smoother though. -- elaine
Or this could be entitled, 'why I hate my hand blender'.
I made the soup and, rather than dig out my blender just thought I'd use the hand one. What a mess - even although I was using it in the sink the pieces flew all over the counter, tiles and window. I dunno, could it be that the pot was too big and there wasn't a lot of soup.
Are you sure you kept the blender submerged all the time? If you don't, there's an interesting mess similar to what you described.
Or this could be entitled, 'why I hate my hand blender'.
I made the soup and, rather than dig out my blender just thought I'd use the hand one. What a mess - even although I was using it in the sink the pieces flew all over the counter, tiles and window. I dunno, could it be that the pot was too big and there wasn't a lot of soup.
Broccoli soup is one of the *best* reasons to have a hand blender. Did you wait until the end was in the soup before turning it on? Maybe your soup level was too low to cover the head of the blender?
I like my soup reasonably smooth, not what I call chunky, but not smooth as a glass of milk, either. I can get that with my immersion blender, but maybe a regular blender would be better if you want silky smooth?
BTW The brocolli soup tastes good. I made it with onions, celery, veggie stock and added cream cheese and ginger and lemon at the end. I'd like it to get smoother though. -- elaine
Transfer the soup to a smaller pot ...one where it fills the pot more than 1/2 full. Put the stick/wand blender head all the way to the bottom and turn it on then move it about. NEVER lift the working end the the wand more than 1/2 way up the soup level until you achieve puree.
The wand blender spins really fast so keeping it low in a pot is as important as keeping the lid on a true blender when you start it up.
"Mr Libido Incognito" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
elaine wrote on 01 Apr 2007 in rec.food.cooking
Quoted message said:
BTW The brocolli soup tastes good. I made it with onions, celery, veggie stock and added cream cheese and ginger and lemon at the end. I'd like it to get smoother though. -- elaine
Transfer the soup to a smaller pot ...one where it fills the pot more than 1/2 full. Put the stick/wand blender head all the way to the bottom and turn it on then move it about. NEVER lift the working end the the wand more than 1/2 way up the soup level until you achieve puree.
The wand blender spins really fast so keeping it low in a pot is as important as keeping the lid on a true blender when you start it up.
I wondered if that might be the problem. And I think I've made this mistake before!
Third try - in the blender - achieved the desired results. Another time I'll know.
"kilikini" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
limey said:
elaine said:
Or this could be entitled, 'why I hate my hand blender'.
I made the soup and, rather than dig out my blender just thought I'd use the hand one. What a mess - even although I was using it in the sink the pieces flew all over the counter, tiles and window. I dunno, could it be that the pot was too big and there wasn't a lot of soup.
Are you sure you kept the blender submerged all the time? If you don't, there's an interesting mess similar to what you described.
Quoted message said:
Dora
An interesting mess.... ROFL. That's one of the best ways I've heard to describe it. :~)
kili
I got a chuckle out of that description too - although I did use other words! e.
Or this could be entitled, 'why I hate my hand blender'.
I made the soup and, rather than dig out my blender just thought I'd use the hand one. What a mess - even although I was using it in the sink the pieces flew all over the counter, tiles and window. I dunno, could it be that the pot was too big and there wasn't a lot of soup.
Are you sure you kept the blender submerged all the time? If you don't, there's an interesting mess similar to what you described.
Quoted message said:
Dora
An interesting mess.... ROFL. That's one of the best ways I've heard to describe it. :~)
Or this could be entitled, 'why I hate my hand blender'.
I made the soup and, rather than dig out my blender just thought I'd use the hand one. What a mess - even although I was using it in the sink the pieces flew all over the counter, tiles and window. I dunno, could it be that the pot was too big and there wasn't a lot of soup.
So I moved it into the cuisinart and blended for a couple of minutes. It's blended - sort of - but still really coarse - like stick to the teeth course. Is there any point putting it in the blender - or does brocolli just not puree?
I've never had a problem with it, either with an immersion blender or a regular blender. The broccoli has to be fully cooked first, though. None of that "tender crisp" stuff, not for soup.
Quoted message said:
BTW The brocolli soup tastes good. I made it with onions, celery, veggie stock and added cream cheese and ginger and lemon at the end. I'd like it to get smoother though.
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
elaine said:
Or this could be entitled, 'why I hate my hand blender'.
I made the soup and, rather than dig out my blender just thought I'd use the hand one. What a mess - even although I was using it in the sink the pieces flew all over the counter, tiles and window. I dunno, could it be that the pot was too big and there wasn't a lot of soup.
So I moved it into the cuisinart and blended for a couple of minutes. It's blended - sort of - but still really coarse - like stick to the teeth course. Is there any point putting it in the blender - or does brocolli just not puree?
I've never had a problem with it, either with an immersion blender or a regular blender. The broccoli has to be fully cooked first, though. None of that "tender crisp" stuff, not for soup.
Quoted message said:
BTW The brocolli soup tastes good. I made it with onions, celery, veggie stock and added cream cheese and ginger and lemon at the end. I'd like it to get smoother though.
This bears repeating:
Jill
Yes, I've seen that clip before and was going to make it only I didn't have goat's cheese, just philadelphia cream cheese. And I just couldn't bring myself not to cook the brocolli in some sort of stock. The ginger & the lemon at the end were on a whim since I had both of them fresh. I daresay the goat's cheese & walnuts were his 'added' ingredients.
It's blended - sort of - but still really coarse - like stick to the teeth course. Is there any point putting it in the blender - or does brocolli just not puree?
Did you peel the broccoli first? I'd guess that the bits which are resisting puree come from the skin of the stem. You should always peel broccoli stems.
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
elaine said:
Or this could be entitled, 'why I hate my hand blender'.
I made the soup and, rather than dig out my blender just thought I'd use the hand one. What a mess - even although I was using it in the sink the pieces flew all over the counter, tiles and window. I dunno, could it be that the pot was too big and there wasn't a lot of soup.
So I moved it into the cuisinart and blended for a couple of minutes. It's blended - sort of - but still really coarse - like stick to the teeth course. Is there any point putting it in the blender - or does brocolli just not puree?
I've never had a problem with it, either with an immersion blender or a regular blender. The broccoli has to be fully cooked first, though. None of that "tender crisp" stuff, not for soup.
Quoted message said:
BTW The brocolli soup tastes good. I made it with onions, celery, veggie stock and added cream cheese and ginger and lemon at the end. I'd like it to get smoother though.
This bears repeating:
Jill
Yes, I've seen that clip before and was going to make it only I didn't have goat's cheese, just philadelphia cream cheese. And I just couldn't bring myself not to cook the brocolli in some sort of stock. The ginger & the lemon at the end were on a whim since I had both of them fresh. I daresay the goat's cheese & walnuts were his 'added' ingredients.
e.
Only as garnishes. And when I make broccoli soup I never use chicken stock.
It's blended - sort of - but still really coarse - like stick to the teeth course. Is there any point putting it in the blender - or does brocolli just not puree?
Did you peel the broccoli first? I'd guess that the bits which are resisting puree come from the skin of the stem. You should always peel broccoli stems.
And if you use the stalks, which I do, chop them well first. I normally use a blender for this rather than my immersion blender anyway. The immersion blender is fine for things which aren't as fibrous, such as for my roasted butternut squash soup. Broccoli is more tough even when it's been cooked tender. She did say she got the smooth texture she wanted once she used the regular blender. And it tasted good, which is really what counts! 😄
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Mark Thorson said:
elaine said:
It's blended - sort of - but still really coarse - like stick to the teeth course. Is there any point putting it in the blender - or does brocolli just not puree?
Did you peel the broccoli first? I'd guess that the bits which are resisting puree come from the skin of the stem. You should always peel broccoli stems.
And if you use the stalks, which I do, chop them well first. I normally use a blender for this rather than my immersion blender anyway. The immersion blender is fine for things which aren't as fibrous, such as for my roasted butternut squash soup. Broccoli is more tough even when it's been cooked tender. She did say she got the smooth texture she wanted once she used the regular blender. And it tasted good, which is really what counts! 😄
I used some of the stalks. Didn't peel them though. Yes, that's probably why the immersion blender didn't work as well.
