Ok… my immersion blender arrived.
Before I fill out the rebate form, I’d like to take it for a spin. This is my first time with one, and gotta admit I am pretty clutzy. What kind of thing (from soup posts above or just advice in general) would be good recipe suggestion for an immersion blender novice?
Google Wolfgang Puck butternut squash soup.
I think it’s lentil soup tonight.
Does anybody else just wing it like I do? I almost never follow a recipe for soup. Just put in stuff I like. Hard to go wrong as long as I don’t oversalt it and if I do then I just thin it out some more – throw in another potato and some more water.
I’ll follow a recipe as a guide for baking, but for soup the most I do is get some inspiration from recipes online.
I just wing on everything, very proud for the fact that I’m actually a very lazy person on everything, lol. That just makes doing things less stressful.
I just made this Morrocan Lentil Soup for the first time a couple of days ago. It was fabulous, but really thick, so I thinned with additional broth. I made it in the Instant Pot, pressure cooked for 20 minutes.
This is why I always want to bake more, but don’t, because it requires, you know, precision and planning.
I’m always glad when I actually pull it off, but it just doesn’t happen very often.
I bake quite often, I like to try everything, so what if I make mistakes, my husband is a Mikey, he eats everything, lol. Recently my daughters found out I didn’t have the proper measuring cups, how on earth did I manage all these years, so they went out and bought me the proper things.
+1 to recommending a butternut squash soup. Alternative, tomato basil.
I always use it for this soup. https://www.foodnetwork.com/recipes/robert-irvine/potato-leek-soup-recipe-1947431
I used your Curried Butternut Squash and Apple Soup recipe at top of thread. The recent advise to do a butternut squash soup to initiate my new immersion blender sounded good, and I had the ingredients on hand to make a half batch. We liked it! Happily the device cleaned up easily.
That recipe looks good too. I may need to seek out some leeks.
That’s great! It’s one of my favorites!!
Thanks for sharing the recipe ;). I’m all about using up what’s on hand. I happened to have the exact amount of chicken stock (carton) in the fridge. And I substituted spiced cider, leftover from Thanksgiving, for the applesauce. I did restrain myself from throwing in a small bit of cranberry sauce.
There isn’t any applesauce in my recipe. And I never add the cider. I just leave it out. And the soup is delicious!
Glad you like it.
When we serve it, it’s with a small dollop of sour cream on top. And chives, if we have them.
It’s a very flexible recipe!