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high.Unlessyouenjoywearinghotsoup.
• An immersion blender can give you a
decently smooth result, depending on the power of your
blender. It’s by far the most convenient way to make
soup, and it’s a good choice if you’re fine with a rustic,
kindofchunkytexture.
• A food processor should be your last choice.
Becauseofitswidebaseandrelativelylowspinningrate,
afoodprocessordoesmorechoppingthanpureeing.
Whatever the pureeing method, I like to emulsify my
soup with some fat during this stage—either butter or olive
oil.Thisaddsarichtexturetothesoup.
Some recipes (including many of mine) will tell you to
slowlydrizzleinfatoraddbutteraknobatatimewhilethe
blenderisrunning,whichisasurefirewaytogetyourfatto
emulsifyproperly,buthere’sasecret:solongasyoudon’t
have the world’s worst blender (and somebody out there
does!),there’snorealneedtodrizzleinthefatslowly.The
vortex action of a blender is plenty powerful enough to
emulsifythefatevenifyoujustdumpitallinatonce.
Iftheultimateinsmoothnessisyourgoal,finishoffyour
pureed soup by using the bottom of a ladle to press it
through a chinois or an ultra-fine-mesh strainer. The end
resultsshouldbesmootherthanJohnTravoltastruttingwith
adouble-deckerpizzaslice.
Step7:FinishwithAcidandSeason
Seasoningisthefinalstepjustbeforeplatingandservingin
anyrecipe.Youcanseasonasyougo,butyouneverknow
ifyoursouphastherightlevelofsaltuntilyoutasteitinits