My God... It's Full of Soup...
January 11, 2012 7:37 AM
I need recipes for my soup-making blender thing!!!
I received a Cuisinart Blend and Cook Soup and Beverage Maker for Christmas (thanks mom!), and I'm kind of underwhelmed with the number of recipes included with the machine. Basically, I'm looking for either actual soup blender recipes from people who use the machine, or pointers to soup blender recipe resources online. I realize I could adjust normal soup recipes to use with the soup blender, but I'm pretty new with it and would like a little hand-holding at this point.
Sub-question, for extra points: Anyone got a decent recipe to make potato-leek soup in this thing?
I received a Cuisinart Blend and Cook Soup and Beverage Maker for Christmas (thanks mom!), and I'm kind of underwhelmed with the number of recipes included with the machine. Basically, I'm looking for either actual soup blender recipes from people who use the machine, or pointers to soup blender recipe resources online. I realize I could adjust normal soup recipes to use with the soup blender, but I'm pretty new with it and would like a little hand-holding at this point.
Sub-question, for extra points: Anyone got a decent recipe to make potato-leek soup in this thing?
I just tried this Potato and Leek soup recipe the other day and wished I had a soup blender.
posted by girih knot at 8:35 AM on January 11, 2012
posted by girih knot at 8:35 AM on January 11, 2012
I have a basic blended soup recipe:
Make a roux with
1 Tb butter or olive oil
1 Tb flour
saute together, over med-low heat, stirring frequently, until golden, @ 5 mins.
Cook several cups broccoli/spinach/chard/cauliflower/mushrooms/butternut or other winter squash(choose 1 until you feel more adventurous),
with
chopped onions/garlic/shallots (choose 1 or more) (you can saute in butter for more fat/flavor),
Add 2 cups (more or less - 1 can, 1 box) warmed chicken broth/stock to the roux, slowly, whisking to prevent lumpening,
blend thoroughly
serve warm - it will often cool in the blender.
Add curry/thyme/rosemary/poultry seasoning/sage/ chili powder/turmeric/salt/pepper, etc. for extra interest.
I make curried squash soup, and serve it with a dollop of plain Greek yogurt and a sprinkling of cilantro.
Spinach soup with some cream blended in, topped with bacon.
Cauliflower, sour with cream, topped with cooked sausage bits.
You can take this in any direction you like.
posted by theora55 at 8:56 AM on January 11, 2012
Make a roux with
1 Tb butter or olive oil
1 Tb flour
saute together, over med-low heat, stirring frequently, until golden, @ 5 mins.
Cook several cups broccoli/spinach/chard/cauliflower/mushrooms/butternut or other winter squash(choose 1 until you feel more adventurous),
with
chopped onions/garlic/shallots (choose 1 or more) (you can saute in butter for more fat/flavor),
Add 2 cups (more or less - 1 can, 1 box) warmed chicken broth/stock to the roux, slowly, whisking to prevent lumpening,
blend thoroughly
serve warm - it will often cool in the blender.
Add curry/thyme/rosemary/poultry seasoning/sage/ chili powder/turmeric/salt/pepper, etc. for extra interest.
I make curried squash soup, and serve it with a dollop of plain Greek yogurt and a sprinkling of cilantro.
Spinach soup with some cream blended in, topped with bacon.
Cauliflower, sour with cream, topped with cooked sausage bits.
You can take this in any direction you like.
posted by theora55 at 8:56 AM on January 11, 2012
I had two thoughts when I saw the commercial: the creamy carrot soup I once cleaned off of the ceiling, and that it would be super awesome for real hot chocolate.
posted by slartibartfast at 8:58 AM on January 11, 2012
posted by slartibartfast at 8:58 AM on January 11, 2012
Check out the vitamix recipes pages. There are soup recipes tailor made for blenders.
posted by rachums at 9:18 AM on January 11, 2012
posted by rachums at 9:18 AM on January 11, 2012
I did a broccoli-cheddar thing the other day. A google search will give you a ton of hits. I think mine was from CDKitchen (?).
posted by ObscureReferenceMan at 9:41 AM on January 11, 2012
posted by ObscureReferenceMan at 9:41 AM on January 11, 2012
Basic Bean Soup
In 1 Tbsp of olive oil, saute 2 cloves of garlic (minced), 1 medium onion (chopped), 2 carrots (chopped) and 2 ribs of celery (chopped).
When onions are translucent, add 4 cups broth (I like Pacific foods mushroom broth), 2 cups cooked beans, and 1/2 tsp thyme.
When carrots are cooked, add juice of 1/2 lemon and blend.
Also lovely if you sub 1 can of diced tomatoes with juice and 3 cups water for the broth, and swap the thyme for 1/2 tsp basil and 1/2 tsp oregano, and sub a tablespoon or two of Italian red wine vinegar for the lemon juice.
This is also good not blended (especially if you add some greens like some kale or baby spinach), but if I ask my husband if he wants it blended or chunky, he always says blended.
posted by BrashTech at 9:45 AM on January 11, 2012
In 1 Tbsp of olive oil, saute 2 cloves of garlic (minced), 1 medium onion (chopped), 2 carrots (chopped) and 2 ribs of celery (chopped).
When onions are translucent, add 4 cups broth (I like Pacific foods mushroom broth), 2 cups cooked beans, and 1/2 tsp thyme.
When carrots are cooked, add juice of 1/2 lemon and blend.
Also lovely if you sub 1 can of diced tomatoes with juice and 3 cups water for the broth, and swap the thyme for 1/2 tsp basil and 1/2 tsp oregano, and sub a tablespoon or two of Italian red wine vinegar for the lemon juice.
This is also good not blended (especially if you add some greens like some kale or baby spinach), but if I ask my husband if he wants it blended or chunky, he always says blended.
posted by BrashTech at 9:45 AM on January 11, 2012
If it is possible to saute onions and vegetables IN the blender and control the temperature reasonably well then I dont' see why you can't use any recipe for soup that involves blending. (Is that possible? I would have thought that the blades get in the way when attempting to stirring, or are they retracting or something).
I must say it seems a bit of a silly contraption, but would make it easier to blend stuff. (Although I usually just use a stick blender straight into the soup pot.)
posted by mary8nne at 10:43 AM on January 11, 2012
I must say it seems a bit of a silly contraption, but would make it easier to blend stuff. (Although I usually just use a stick blender straight into the soup pot.)
posted by mary8nne at 10:43 AM on January 11, 2012
Tomato soup:
1 28 oz can of whole peeled tomatoes packed in juice
1 T butter
1/2t salt
1/2 t Masala powder
Puree, strain out the seeds, heat, add butter, salt and Masala powder. If you don't like it spicy, drop the Masala. Like it creamier? Add 1/2 whole milk or cream.
posted by plinth at 11:10 AM on January 11, 2012
1 28 oz can of whole peeled tomatoes packed in juice
1 T butter
1/2t salt
1/2 t Masala powder
Puree, strain out the seeds, heat, add butter, salt and Masala powder. If you don't like it spicy, drop the Masala. Like it creamier? Add 1/2 whole milk or cream.
posted by plinth at 11:10 AM on January 11, 2012
This thread is closed to new comments.
posted by Runes at 8:15 AM on January 11, 2012