Making soup in blender? if i blend potatoes do i have to cook them before i blend them?!
Answers: im going to make soups and thought potato would bulk it up a bit-i dont like many vege at all but if its pureed in a blender i wont mind it-excuse me if i sound dumb but im no chef and i want to use this new blender to make healthy but quite thick soups -many thanx for serious answers
Yes peel your potatoes and cook them for about 20 mins in boiling salted water. You can then puree this in a blender but you need to add other ingredients to make soup like stock, or it will just be stodge! Why don't you try leek and potato soup? Its really tasty and if you blend it all until its smooth, you won't notice the veg. Here is a recipe that has bacon aswel for extra flavour:
http://www.bbc.co.uk/food/recipes/databa...
Good luck!
Yes you have to cook them, chop em up really small so they cook quicker.
yes.
yes you do. My favorite is carrot and corriander. I don't like the tinned ones.
yes
No, but you'll get a finer texture if they are cooked, and therefore soft, first. My husband likes his soup "with a bit of texture" as he puts it, so I often blend raw veg (celery, leeks potatoes, whatever) and then cook the resulting mixture. Good Luck
Yes, you've got to cook them dear.
Yes you do have to cook them, boil them first and let them cool off, and then puree them. The mixture should be smooth you might have to add a little bit of the cooking water to it,but be careful with the amount of water that you add to it, you don't want it to be too thin.
yes cook the potatoes along with the other veg
Yes, you definitely do, unless you simmer the soup for say 15-20 minutes afterwards. You'll probably make people ill if you don't.
No you don't have to cook them first. I do it both ways depending on what I expect from the outcome.
You can cook all of your vegetables in the soup and then blend a bit at a time into another pot - turns out more like a creamed soup. If you want to add fresh grated carrots at the end, as I like to to I will blend them with a little water and add to the pureed cooked soup 15 minutes before I serve.
On the other hand if I want to puree the vegetable first I use the quantity of water that I'm going to make the soup with i.e. 6 cups or 8 cups to use in the blender while I chop or puree potatoes, onions, celery carrots,turnips and add all of it to the soup pot. The texture is a little different.
I did both ways every other day during the last few years of my mother's life when she could eat a spoonful or two of soup but wouldn't eat the vegetables whole. She liked vegetables but not in chunks.
Something else, sometimes I will simply use the immersion blender right in the pot if I want some pureed and some chunky. They all work for me. I make a lot of soup.
No, actually you don't. You can cook the potatoes in the stock and then blend them or you can grate the raw potatoes in as long as they are cooked by the time the soup is finished. The potatoes do need to be cooked - one way or the other - as this is how the starch is released.
Potato and leek is nice - raw potatoes and raw leeks cooked together in stock and then blended (I use a hand blender).
or
Diced raw potatoes with chopped onions, tomato puree and chopped chorizo or pepperami (add the sausage 10 minutes before the end).
Lots of nice suggestions in the answers from others also.
The smaller the potato, obviously the quicker the cooking time.
Bon appetit!
Yes, you have to boil them and then peel them..
cream of vegetable soup
12 cups beef broth
2 medium russet potatoes, peeled and cut into chunks
2 medium onions, quartered
4 celery ribs, cut into thick slices plus all the inner leaves of the bunch
4 medium carrots, cut into chunks
1 (8 ounce) can tomato sauce (or 4 ripe tomatoes)
1 small head broccoli, cut into florets
2 medium zucchini, thickly sliced
8 ounces mushrooms, cleaned
2 teaspoons dried basil (or to taste)
1 teaspoon dried marjoram
3-4 sprigs fresh dill, small stems and leaves only
salt, to taste
dried dill (to garnish)
heavy cream or half-and-half
Cook potatoes, onions and celery in the broth for 15 minutes.
Add carrots and cook for an additional 10-15 minutes.
Add broccoli, zucchini, mushrooms, basil and marjoram, cook until zucchini is tender.
Add dill sprigs. Let soup cool for a few minutes, and then puree in food processor or blender (you may need to do this in batches). Salt to taste.
Return to pan (or may freeze at this point) and bring to a boil.
Place 2-3 Tbsp of cream in each bowl, ladle soup over. Garnish with dried dill.
yes