Guest guest Posted June 16, 2009 Report Share Posted June 16, 2009 In a message dated 6/16/2009 7:41:50 A.M. Pacific Daylight Time, AudeeBird writes: I wonder if an immersion blender would work for potato soup? More liquid in there to blend with than for just regular potatoes... hmm... lots of possibilities...! Works well for potato soup I can attest to, don't forget gravy and home cooked puddings. I make cornstarch pudding from scratch and it smoothes out the little lumpies that somehow get in there. I have one set aside for making soap and one set aside for blending my kitchen compost so it can decompose even faster. I made soup from my home canned tomatoes - I don't mind the seeds in the soup so I leave them there-- I just put the immersion blender into the jar of canned tomatoes and whip them up, pour into a pan and heat, add whatever spices or seasonings I desire for that particular batch of soup and enjoy. NOW I am hungry LOL Lisa **************An Excellent Credit Score is 750. See Yours in Just 2 Easy Steps! (http://pr.atwola.com/promoclk/100126575x1221823265x1201398681/aol?redir=http://\ www.freecreditreport.com/pm/default.aspx?sc=668072 & hmpgID=62 & bcd=Jun eExcfooterNO62) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2009 Report Share Posted June 16, 2009 Yup on potato soup. We like leaving big chunks in it so I have to be careful not smushing up too much. Yum. Too hot here for hot soup and cold soup is not a favorite. Quote Link to comment Share on other sites More sharing options...
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