Everyone has their favorite kitchen gadget. The hands-down winner in my home is the immersion blender. Gone is the mess made in transferring batches of soup from pots to blenders to bowls and back to pots again. Instead soups, salad dressings and other sauces can be pureed directly in the pot or container.
This makes it very easy to make almost any type of pureed vegetable soup. You can start with this basic recipe and vary the spices slightly depending on the vegetable.
1 onion chopped
8 large zucchini, chopped
1 tablespoon pareve chicken soup mix
1 teaspoon black pepper
10 cups water
Combine all ingredients in a medium-sized pot and bring to a boil. Reduce heat and simmer for about 1 hour or until zucchini is soft. Remove pot from heat and allow soup to cool. When it has reached room temperature, stick blender inside pot and puree. (Do not lift blender out of pot while still on or your kitchen will be covered in soup!!)
For carrots, add a little cinnamon, maybe some curry. For cauliflower, add some nutmeg. For squash, add some cinnamon and nutmeg.
You can also make cold fruit soup for a refreshing summertime or even Pesach appetizer.
2 pounds frozen strawberries, thawed
2 pounds frozen mango or frozen peaches, thawed
1/3 cup sugar
2 teaspoons cinnamon
orange juice to cover
Combine all ingredients in a large bowl. Puree. Refrigerate until ready to serve. (Recipe may be halved)
And it’s great for emulsifying salad dressings.
I think I own 6 of them – milchig, fleishig, pareve – and the same for Pesach!