Many of our favorite soups are pureed -- blended into smooth, silky creaminess with a blender or food processor. We have to admit that pureeing soups is one of our least favorite parts of soup-making, however, since it involves transferring hot soup to a blender and leaning hard on the lid, hoping hot soup doesn't explode over the kitchen. We are seriously thinking about an immersion blender, but first we wanted to see what you think. How do you like to puree soups and other things? Food processor, immersion blender, or stand blender?
Pictured above, left to right:
Food processor: This is the Cuisinart 3-Cup Food Processor. A food processor is a great multi-tasker; it can shred, chop, and blend as well as puree. But it's a pain to put hot soup in a plastic food processor.
Immersion (stick) blender: This kind of blender (shown: Cuisinart SmartStick) is very convenient, since you stick straight into a pot of soup or soft potatoes and puree away. But we wonder if it's a one-trick pony; would we really use it enough to justify a purchase?
Stand blender: (Shown: the pricey, all-powerful VitaMix) A blender is like a food processor: endless uses. But it's a real pain to transfer soup; we have to cover our blender lid with a towel to keep hot soup from leaking out.
What's the verdict? How do you get smooth soups and sauces?
Related: 'Tis the Season for a Food Processor