How to Make Soup with Hand Blender

pumpkin soup

Having an immersion blender means setting your creativity in motion in the kitchen! This small appliance is equipped with accessories that, when mounted on the motor body, make it a real food processor. Even with the simple leg with blades, you can delight in the preparation of a thousand dishes, one of all the velvety!

Preparing a vegetable cream is really the simplest of operations if you have a blender. The more powerful ones, and even more expensive ones, have 4 blades to blend food thoroughly. The hand blender, more than any other appliance that performs similar functions, is handy and practical. If you don’t have to prepare professional soups or soups, you can choose a basic model, even with two blades, as long as the power is at least 400 watts. There are also less powerful and valid blenders but not capable of shredding all foods. Choose a blender that has different speeds, depending on your needs.

The hand blender and the cream soup

You don’t need many accessories to prepare your soup, and you just need the motor body and the leg with the blades. Obviously, get the ingredients you like best, preferably organic, and start your preparation.

The soup is the ideal dish to bring to the table in autumn when temperatures drop and you want warmth and comfort, even in the kitchen. But in reality, they are always good, even in the summer, to be consumed cold, because they are quick to prepare and read. Usually, everyone likes them, adults and children; this is how the latter manage to eat the much-reviled vegetables!

The soup usually consists of about 3 vegetables to which you can add other ingredients. Egg and cream are widely used, capable of binding flavors together. The soup, eaten without pasta or rice, differs from the vegetable puree because the latter is made with many more vegetables, and you can instead add rice.

How it is prepared

The first thing you must have is an immersion stick hand blender because it is the only one that can help you in the creation of a perfect velvety and the right density! As the word itself suggests, velvet must have a soft texture, its distinctive feature. Obviously, if it is true that the use of the blender is essential, it is also true that to have a cream that is worthy of the name, you must use the best ingredients and make sure that it also has an inviting color. Choose seasonal vegetables which have the most vivid flavor and color.

The secret to a tasty soup is the vegetable broth, made with celery, carrots, fresh cherry tomatoes, onion, and potatoes. All these ingredients are put in cold water and then left to cook for an hour. Then, strain the broth and keep it at a constant temperature. You will gradually pour the broth while you blend the chosen ingredients so as to make the velvety perfect.

Both in winter and in summer, you can find satisfying vegetables. In summer, enjoy pea, spinach, and asparagus soups. In winter, focus on pumpkin, escarole, broccoli, chickpeas, and much more. Remember that a self-respecting soup should never be cooked with the lid on: only in this way will its color be as you wish!

How to thicken it with potatoes

To better thicken your cream, you cannot do without the potato, whose starch gives the right consistency to the cream and gives it a delicate taste. Cut them into small cubes and fry them together with the onion; when the potato has softened, you can add the rest of the ingredients. If you don’t want to use potatoes, opt for oatmeal or rice flour which perform the same function.

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When you have put all your ingredients in the pot, cook them over low heat, stirring with a wooden spoon. Only after cooking can you blend by dipping your blender directly into the pan. Check that the consistency is the desired one and season with salt. If it seems too thick, add a little broth that you prepared at the beginning: the result will be mouth-watering! When you bring it to the table, you can add spices to perfume it and accompany the tasting with croutons, preferably homemade.

The tastiest creams: here are some recipes

The external parts of the fennel are excellent for preparing splendid soups. Prepare 750 ml of broth with 1 fennel and two potatoes. When the ingredients have softened, immerse your blender in the pan and work until the density is desired. If you want to give the cream an extra flavor, use the spices and add some croutons.

In winter, there is nothing tastier than broccoli soup. Sauté the onion in a little oil, and then put the broccoli tops in a pot. Brown them and add the diced potatoes. Mix well, then cover everything with hot broth and cook for about half an hour. At the end of cooking, you can blend with your blender directly in the pot, add salt, and put some oil and grated cheese if you like. Croutons always seem to be the best accompaniment.

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Cream of pumpkin soup is a dish in both autumn and winter. The pumpkin should be cut well into cubes and deprived of seeds and filaments. Wash and cut 500 grams of pumpkin, then peel 300 grams of potatoes and add them to the pumpkin. So prepare 1 liter of broth. Then, slice 1 leek into rings and brown it in a pan with 3 tablespoons of extra virgin olive oil. Immediately after, add the pumpkin and potatoes and cook over high heat. Then you can add a little sage, pour a little broth, and 200 ml of milk that you have previously heated. Cook for another 20 minutes adding broth if necessary. Finally, remove the sage and blend for about 3 minutes, even in the pot. You will need the remaining broth to give it the right consistency. The pumpkin soup is also served with sour cream, croutons, and a few sprigs of sage.

Chickpea and Leek Soup

Ingredients 4 persons

350 grams chickpeas, soaked overnight in water, 1 potato, peeled, 6 leeks, finely chopped, 1 tablespoon olive oil, piece of butter, salt, freshly ground black pepper, 2 cloves garlic, finely chopped, 850 ml chicken stock, 2 handfuls grated Parmesan cheese.

Preparation method

Rinse the chickpeas, put them in a pan and cover them with water and cook the chickpeas with the potato until tender.

Remove the outer leaf of the leek, wash the leek and cut it into fine strips.

Heat a pan the olive oil with the butter. Add the leek and garlic and sauté, and add a pinch of salt.

Drain the chickpeas and potato and fry for 1 minute with the leek. Add about 2/3 of the stock and let it simmer for 15 minutes.

Puree half of the soup with an immersion blender and leave the other half as is so that you get a soup that is soft with a bite.

Now add as much of the remaining stock until you have the thickness of the soup you want. Season the soup with salt and pepper, and add the Parmesan cheese.

Serve the soup with an extra drop of extra virgin olive oil (optionally with chili pepper), grind over some more black pepper, and sprinkle over some Parmesan cheese.

How to use the hand blender in the kitchen for the preparation of any recipe, particularly useful for making a cream soup