I just checked out the Food Network Store on line:
And one of the products that they carry–and that I currently own and use quite often, is the Cuisinart Brushed Chrome Hand Blender–and right now sale for a really great price–$29.95! Check it out and purchase one for the foodie in your life–believe me, they will thank you!
Having an immersion blender takes the hard work and potential mess out of pureeing soups and sauces and with Winter aka “soup making season” upon us you will be so happy that you own it. Just think…..creamy potato leek soup……rich smooth gravy……even applesauce is a breeze to make with a hand blender!
Here’s a nice recipe that I create that uses the stick blender and would be excellent right about now since I am freezing!
LIGHT AND DELICIOUS CREAMY POTATO LEEK SOUP WITH MUSTARD TARRAGON SWIRL
Creamy Potato Leek Soup
3 tablespoons olive oil
5 cups leeks, cleaned and thinly sliced (white and light green parts only)
1/2 cup chopped shallots
1/2 cup diced sweet onion
1 teaspoon salt
½ teaspoon freshly ground pepper
5 cups reduced sodium chicken broth
2 8 to 10 ounce russet potatoes, peeled and cut into ½-inch cubes
2 bay leaves
1 slice whole wheat bread, lightly toasted and torn in to small pieces
1 cup evaporated milk
Add olive oil to a large Dutch oven over medium heat. Add leeks, shallots and onions and stir to combine. Season with 1 teaspoon salt and 1 teaspoon freshly ground pepper. Reduce heat to medium and cook until vegetables are softened, stirring frequently, about 10-15 minutes.
Increase heat to high and add chicken broth, cubed potatoes and bay leaves. Bring mixture to a boil, then reduce heat and simmer until the potatoes are soft and tender, about 12-15 minutes. Remove half the potatoes and set aside. Add toasted bread and cook until bread begins to dissolve, about 5 more minutes. Remove bay leaves. Puree soup until smooth using a hand blender. Stir in reserved potatoes and evaporated milk. Makes six servings.
Mustard Tarragon Swirl
1/4 cup reduced fat mayonnaise
6 tablespoons light sour cream
2 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard
1 tablespoon tarragon vinegar
Salt and pepper to taste
Tarragon leaves for garnish (if desired)
Mix all ingredients in a medium bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to use. To serve, drizzle on soup and garnish with tarragon leaves if desired.