How to Video: Using an Immersion Blender

Post by Olivia Martino and Paula Jahn, Registered Dietitians and Co-owners of Nourish Northwest

http://youtu.be/nucsQedGU08

 

The immersion blender (or stick blender) is another kitchen tool that meets our criteria of being multi-use, small and easy to clean. Its uses go beyond pureed soup, although that is probably its most common application. See below for one of our favorite pureed soup recipes. Also, try making whipped cream, mashed potatoes, tomato sauce, hummus, pesto or smoothies. Almost anything you would pull out the traditional blender for can be made using the immersion blender!

 

CARROT GINGER SOUP

(Adapted from Jeff Basom of bastyr.edu)

Makes 10 servings

Serving size: 1 cup

 

INGREDIENTS

1 medium onion, cut into 1-inch pieces (2 cups)

2 Tbs olive oil

1 tsp salt

4 each celery stalks, cut into 1-inch pieces (2 cups)

6 carrots, cut into 1-inch pieces (4 cups)

2 small sweet potatoes, cut into 1-inch pieces (2 cups)

1 cup tomatoes, cut into 1-inch pieces

1⁄4 cup ginger, minced

2 Tbs garlic, minced

Pinch cayenne

3 cups chicken or vegetable stock

1 can coconut milk (14-oz)

Lime juice, to taste

Salt, to taste

 

PROCEDURE

1. Sauté onion in olive oil in a stock pot until translucent, about 5 minutes. Stir in 1 tsp salt.
2. Add celery, carrots, sweet potatoes and tomatoes and sauté another 5 minutes.
3. Add ginger, garlic, cayenne, stock and coconut milk, and bring to a boil. Reduce heat and simmer, covered, until vegetables are very soft, 45 minutes to 1 hour.
4. Purée soup with an immersion blender.
5. Add lime juice, pepper, and salt, to taste.
6. Garnish with cilantro or parsley.