Today's Kitchen Tip: Simple way to make smooth textured soups and sauces

Immersion blender

I make a lot of soups and sauces where I need to blend them to incorporate all of the chunks of veggies, etc., into the broth.  For example, when I make my tomato basil soup, I start with diced tomatoes and onions.  Once it is cooked, I do not want the chunks in the soup.  I want it smooth.

Sure, I can take some of the hot liquid and pour into either a blender or food processor, but that is messy and can be dangerous.  I prefer to use an immersion blender (also called a stick blender).  Just insert the blender right into the hot pan and it removes the lumps easily.  You still have to be careful that the liquid does not fly on you, but after a time or two of using an immersion blender, you will get the hang of it.

I NEVER put hot soup or sauces in a blender anymore.