Tempeh Curry Recipe

I'm writing this as I'm eating dinner, which is not something I normally do. But I think this is one of those recipes that a lot of you are going to like, and I'm feeling the need to share it with you now rather than later. It came together as I was riffing off one of Lora Zarubin's recipes from I Am Almost Always Hungry - her Potatoes with Tomato Curry. I love an all-in-one-pot meal, and was cobbling together a hearty, vegetarian version of her recipe with tempeh. It wasn't at all complicated, just an onion sauteed with a short list of spices, diced tomatoes, a splash of cream, and eventually potatoes and tempeh. It all came together in a vibrant red-orange pot of curry. Finished with a bit of cilantro, it's fragrant, filling, and tastes so much more indulgent than it actually is.

A bit of an aside, I picked up Lora's book while browsing the cooking section at the library down the street from me the other day. I had a bit of a mini-celebration right there on the spot. I had this book years ago, and must have lost it or loaned it to someone. Anyhow, it was like running into an old friend, and I was happy to be reacquainted.

I should also mention, before we move on to the recipe, Lora's tomato and potato curry recipe is part of one of the most interesting Thanksgiving menus I've come across. Each time I read through it I promise myself I'm going to lobby my family to tackle it one year. There's plenty for a mixed crowd - vegetarians, vegans, the whole lot. The only dish inherently meat-centric is the turkey. Here's the menu: Roasted Turkey with Tandori Spices, Roasted Hubbard Squash Wedges with Garam Masala, Basmati Rice with Saffron and Cloves, Red Lentils with Tamarind and Dates, Potatoes with Tomato Curry, Creamed Spinach with Cardamom and Shiitake Duxelle, Steamed Brussels Sprouts with Ghee and Sea Salt, Cranberry and Ginger Chutney, Mint and Chile Raita, Clover Rolls with Rosemary, Pumpkin and Arborio Rice Pudding, and Shrikand (a creamy yogurt dessert) with Fresh Pomegranate Seeds.
For those of you who are interested, you can keep up with Lora through her Los Angeles Times Magazine blog, I'm Still Hungry, or at her personal site, A Hungry Girl, where she is just starting to document her new life as a baker.

I hope you give the recipe a try, particularly those of you who aren't so sure about tempeh. I swear, it's just the thing to go along with the sun that has been setting early, and the colder nights as well. Have a glance at the head notes before you jump in though, there are a few things to consider before you start. I should also add, if you're in a pinch time-wise, cauliflower might be a perfect, quick-to-cook alternative to potatoes.

 

Tempeh Curry Recipe

This curry has a bit of kick to it - so if you're cooking for a spice-sensitive crowd, scale back a bit - and season to taste at the end. Also, the recipe has you steam the potatoes. I couldn't find my big metal steamer, so I rigged one using a metal strainer suspended over a large pasta pot with a lid on. There was a bit of a gap, and it probably took longer than it would have otherwise, but it worked. A pasta pot insert would work too. In the end, the potatoes just need to be cooked, so you could boil them or even roast them (oven at 375F) - both slightly different approaches, but fine workarounds. As far as the cooking fats go, if you like to cook with ghee or clarified butter, you can substitute that, or even coconut oil.

1 1/2 pounds small waxy potatoes no bigger than a small lime, halved
2 teaspoons fine-grain sea salt
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
1 medium yellow onion, peeled and chopped
1 teaspoon whole cumin seeds
1 teaspoon curry powder
1/4 teaspoon turmeric
scant 1/2 teaspoon cayenne pepper
1 cup canned diced tomatoes
3/4 cup water
splash of cream or a dollop of creme fraiche
8 ounces tempeh, cut into 3/4-inch pieces
a small handful of cilantro, loosely chopped

Bring a few inches of water to boil in a large pot. Place the potatoes in a steamer (see head notes), sprinkle with 1 teaspoon of the salt and cook until tender throughout - about 20 - 30 minutes, depending on how large your potato pieces are.
In the meantime, in a large skillet, melt the butter in the olive oil, add the onion and cook over LOW heat until they are soft, about 5 minutes. Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper, wait about thirty seconds, then stir in the tomatoes, water, and the other teaspoon of salt. Remove from heat, stir in the cream and blend with a hand blender - (or leave it unpureed if you like!). Note: you might need to transfer it to a bowl to puree, then return it to the skillet.
Once the curry is back in the pan, add the tempeh and bring barely to a simmer. Let the tempeh cook for 5 minutes or so, then add the potatoes when they are finished steaming. Transfer to a large family-style bowl, and sprinkle with cilantro before serving.
Serves 4 - 6.
This recipe was inspired by the Potato with Tomato Curry recipe in Lora Zarubin's I Am Almost Always Hungry. Published by Stewart, Tabori and Chang in 2003.
Prep time: 15 min - Cook time: 30 min

Winter Pasta Recipe

Winter Pasta Recipe

I seem to inherit a lot of CSA boxes. Friends and neighbors forget to put holds on their subscriptions before leaving town, and sure enough, they end up in my kitchen. When I was a kid there was a house that was always happy to take in stray animals, I've become the equivalent for CSA boxes. And I have to say, it's pretty great.

That said, cooking through a box is always a challenge of sorts. I mean, you want to cook your way through it before things start to go bad, sad or wilted. This always forces me to adapt and try out ideas I might not have considered otherwise. You also have the element of surprise that comes along with each box - not knowing exactly what will be inside each one. Although, there is one thing I do know. The box, whichever farm it comes from, usually includes lots and lots of greens - kale, spinach, lettuce, chard, arugula. Sometimes all of the above.
My friend Dan dropped off a box the other night, and after a quick glance I knew I would need to put a dent in the greens right away. I made this simple one-pot winter pasta with a sauce made from lots of kale, shallots, garlic, goat cheese and penne. Whatever I had on hand. You might tweak it with a different cheese - Parmesan or pecorino, for example. Or even ricotta. You could top it with a some chopped black olives or toasted nuts...I kept it pretty simple here. You can reheat any leftovers the next day, with a splash of water. The pasta holds up nicely.

I know a lot of you subscribe to CSAs and I'd love to hear your favorite ways to use up your greens. I have a bunch of go-to green-intensive recipes I rely on, but if you're doing something unique or unexpected with them on your end please share. I suspect Melissa Clark's kale salad will continue to be in high rotation around here all winter. I keep making it, in part because unlike other green salads that go south shortly after being dressed, this kale salad likes to party. It's delicious, and just gets better as it sits around, fully dressed, waiting for people to notice it. Other favorites? You can't go wrong with a hefty pot of Ribollita - I trade off between that and various takes on this lentil soup to which I add lots of chopped kale.

Winter Pasta

I used penne here, but you can substitute whatever pasta you like. Spinach can be substituted for the kale if you like as well.

4 cloves of garlic, peeled
4 small shallots, peeled
1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well
1/3 cup / 80 ml extra virgin olive oil
1/3 cup / 2 oz goat cheese, plus more for topping
2 tablespoons + hot pasta water
fine grain sea salt & freshly ground black pepper
fresh lemon juice - optional
12 oz / 340 g dried penne pasta
fresh thyme - and thyme flowers

Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don't overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you're happy with it the sauce. Set aside.
Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.
Serves 4-6.

Prep time: 10 min - Cook time: 10 min

Farro and Millet Risotto Recipe

Farro & Millet Risotto

HS: I used farro here, but you can certainly swap in pearl barley as an alternative.

3/4 cup / / 5 oz / 150 g uncooked millet
4 tablespoons extra virgin olive oil
fine grain sea salt
1/4 cup / 2 oz / 55 g unsalted butter
2 medium yellow onions, thinly sliced
1 garlic clove, smashed and chopped
2 cups / 14 oz / 400 g semi-pearled farro
roughly 7 cups / 1.6 l good-tasting vegetable broth
2 big handfuls of freshly grated Parmesan
Add-ins: When delicata squash as still in season - I cube and roast it to top this risotto. In the photo above you'll also see I used some chopped chives and a generous drizzle of curried brown butter made from simply adding a bit of curry powder to a skillet of butter I'd browned over medium heat. But now that we are smack in the middle of spring, I've been trading out the squash for chopped asparagus and whole peas - adding them to the pot in the last few minutes.

It works best to cook the millet and farro separately here. Start by adding the millet to a small thick-bottomed saucepan over medium heat. Toast it, stirring constantly, until the millet is golden and fragrant - just a few minutes. Add 1 3/4 cup / 475 ml water, 1 tablespoon of the oil, and a couple generous pinches of salt. Stir, bring to a simmer, cover, and cook for about 20 minutes, or until the grains are cooked and free of liquid. Taste, and if they need more time, cook for a few minutes more, then remove from heat, and leave covered for another 5-10 minutes. Fluff with a fork, and set aside.
In the meantime, get the farro started in a separate large pot over medium-high heat. Stir in the remaining oil, butter, onions and a big pinch of salt. Cook until the onions are soft and translucent. Stir in the garlic, and cook for a couple minutes more. Add the farro and cook for a couple minutes before adding 2 cups of the broth. Cook, stirring, until the farro has absorbed most of the liquid before adding another cup. Keep adding stock in increments like this until the farro is cooked through - it takes some time. Once it's cooked, stir in half the millet. Add more broth if needed, the risotto should be loose. Decide whether or not you want to add the remaining millet - it's a personal preference really. The millet makes the risotto take on a more porridge-like texture. Now stir in most of the Parmesan. Taste, and adjust the seasoning. Add more broth if needed - again, you want the texture to be loose and creamy. A spoon should not be able to stand up straight in the risotto.
Serve hot, in bowls topped with the remaining Parmesan, and whatever else you like. In this instance I added some leftover roasted delicata squash {not pictured), a drizzle of curried brown butter, and chopped chives. But some toasted nut oil and chopped herbs might be a nice alternative, or even a swirl of harissa and toasted almonds....
Serves 6-8.
Prep time: 5 min - Cook time: 30 min

menu buka puasa

http://www.youtube.com/watch?v=COv2rTMWrFA&feature=fvsr

Delicious No-Bake Banana Pudding Recipe

INGREDIENTS:

1 can sweetened condensed milk
1 large Cool Whip
2 boxes vanilla instant pudding
1 large bag vanilla wafers
4 large bananas

PREPARATION:

Mix pudding mix as directed. Add Eagle Brand milk and 1/2 Cool Whip; mix together. Layer half wafers and bananas. Pour 1/2 mix on top, then another layer wafers and bananas, then rest of the mixture. then top with rest of Cool Whip. Set in refrigerator till ready to serve.

Singkong Kuah Santan Legit 

ingredients::
500 g cassava, peel, wash cut 2 x 2 x 2 cm
500 ml of water
½ teaspoon salt
3 pieces pandan leaves
50 grams sugar
250 ml coconut milk from a coconut
100 grams of jackfruit cut boxes

areh:
100 ml coconut milk
½ teaspoon salt
1 tablespoon granulated sugar
1 tablespoon cornstarch, melted with a little coconut milk

Method:
1. Boiled cassava, water, salt and pandan leaves, over low heat, until cooked cassava and water runs out. Take care not to devastated cassava. If cassava has not been easy to add more water and cook until the water runs out.
2. Add sugar and coconut milk, stirring gently so that cassava is not destroyed until thickened. Enter the jackfruit pieces, stir well, remove, set aside.
3. Areh Mix all ingredients, simmer until thick, remove and set aside.
4. Enter cassava dough in the bowl, flush with areh. Serve.


Es Kolang-kaling

Ingredients:
250 g fro( kolang-kaling), thinly sliced
150 grams sugar
500 ml of water
red dye
100 ml red syrup
3 tablespoons lime juice
350 g drained canned lychees
1 bgk gelatinous white
500 ml of water
150 grams sugar
sweetened condensed milk
ice cube

Method:
1. Cook 100 gr sugar, and fro, water and red dye and fro until tender and the water runs out, remove and drain.
2. Cook gelatin, 100 g sugar and 500 ml of water, and cook until boiling. Pour in baking pan, let it freeze, then shaved gelatin lengthwise, set aside.
3. Enter the glass, gelatin drawstring, lychees, kolang fro, sweetened condensed milk and red syrup. Serve cold.
For 6 cups

Kolak Biji Salak

How to Make Seed Salak:

     * 600 g of yellow sweet potatoes, peeled, steamed, mashed
     * 100 g cornflour
     * 1 tsp fine salt
     * ½ teaspoon vanilla powder
     * 2 drops yellow food coloring
     * Kuah:
     * 100 g brown sugar, finely sliced
     * 100 g sugar
     * 1500 ml of water
     * 1 pandan leaf, chopped
     * ½ tsp fine salt
     * 2 tbsp cornflour
     * 3 cm cinnamon

Complement:

     * 200 ml thick coconut milk
     * 150 g fresh piece of plat gelatinous powder

Biji Salak How To Make compote:

    1. Biji Salak: Mix the sweet potatoes that have been mashed with starch, vanilla, food coloring and salt, stir well. Take one teaspoon of dough, bentul into dots. Heat the water, boil beans until cooked and floating bark. Lift. Enter mature in cold water, drain.
    2. Sauce: Boil water, put sugar, brown sugar, cinnamon, pandan leaves potonga, a solution of starch and salt, stir well. Cook, stirring, boil and stir until cooked. Shortly before he was appointed, enter salak seeds, stir well. Lift.
    3. Presentation: Pour gravy salak seeds and its contents into a serving bowl. Add pieces of agar-agar and coconut milk. Serve warm.

For 6 portions

Tips: For variety of content, seed pieces of bark can be added to and fro, jackfruit or durian. Recommended breaking the fast with a sweet dish so that the energy recovered. One typical iftar snack is salak seeds. Flavor with the aroma of fragrant pandan legit. Additional pieces of gelatin as an ingredient to make the contents of this tajil rich in fiber


Es Kolak Kacang Ubi (Sweet Peanut Ice compote)

     

 Ingredients:
     * 100 grams of green beans, soaked, boiled
     * 100 grams of red beans, soaked, boiled
     * 100 grams of peanuts, soft boiled
     * 1 piece of red potatoes, diced
     * 2 cups water
     * 2 pieces of pandan leaves
     * 150 grams of granulated sugar
     * 1 / 2 teaspoon salt
     * Ice cubes to taste
     * 100 ml coconut milk from half coconut

How to make a compote Ice Cold Drinks Nuts Sweet:

    1. Sweet potatoes, water, pandan cook until tender »Enter the sugar and salt. Cook again. Lift. Let cool.
    2. Prepare a bowl / cup. Fill with green beans, red beans, peanuts, sweet potatoes, ice cubes, coconut     milk. Serve.  

Kelepon Ubi

      

     Ingredients:
     * The color of boiled white potatoes

     * Sugar

     * Starch

     * Shredded coconut

     * salt

     * Green dye.

How to make sweet kelepon:

Hot sweet potatoes peeled, then puree, season the flour until the dough enough starch to dipulung lempas. Give color and blend. Pulungi round of quail eggs with the sugar content that has been sliced, round it off anyway. If all the work already done, boil the water, season a little salt. Kelepon boiled in water. If it is floating, drain, then roll into grated coconut that has been steamed and sprinkled a little salt, and serve.

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Porridge Pearl (Bubur Mutiara)


     

 

 Ingredients:

     * 150 gr chinese girlfriend (sago seeds)
     * 750 cc water
     * 150 gr sugar
     * Nata de coco taste

How to make porridge pearl:

Boil water, insert the pearl sago, cook until the water back to boil, reduce the flame. Cook, stirring occasionally until done (if the seeds decreases, the sign has been cooked). Give sugar, stir until the sugar destroyed. Give vanilla, smooth, serve with nata de coco and coconut milk sauce.

Coconut milk sauce:

200 cc coconut milk cooked with 2 pieces of pandan leaves and 1 / 2 tsp salt.

Various slurry for Buka Puasa

Iftar is not necessarily with banana compote dish, compote sweet, compote, compote and others. Spoil the family with a sweet porridge and legit? Why not?

Porridge is very fitting eaten on an empty stomach after fasting a whole day. In addition to a soft texture, pulp can be eaten warm with sweet and savory flavors. Come on, you can make it now without fear of failure because no matter how made very easy.

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Masakan Indonesia : Resep Kakap Acar Kuning

Spinach Soup Recipes

 Amaranth (Chinese Spinach) Soup

Amaranth or Chinese spinach or “Yin Choy” (in Cantonese) is a beautiful leafy veg that comes in total green leaves or green leaves with streaks of purplish red running in the middle.

When at home, M and I prefer the one with purplish red streaks which turns the soup into a reddish tone! And at restaurants, we'll normally have the green leafy ones that is normally done with rich superior stock.

Find the purplish red species more eye catching and appetizing. Don't you agree?

Ingredients

300g Amaranth

2 tbsp Wolfberries

4 cloves Garlic, sliced thickly

Stock (Ikan Bilis/Anchovies stock)

Salt, to taste

Pepper, to taste

 

procedure:

1. Cut roots of Amaranth. Remove fiber on stems and cut to bite size (about 1”)

2. Heat work. Add Oil. Once hot, add Garlic and fry till fragrant.

3. Add Stock, sufficent to cover Amaranth.Bring to boil.

4. Add Wolfberries.

5. Add Amaranth stems then the leaves.

6. Add Salt and Pepper to taste.

7. Serve.

 

 

Dried shrimp with edible amaranth Soup

Ingredients

• dried shrimp 2 tbsp
• edible amaranth 1 lb
• red chilli 1 pc
• ginger 3 slices
• water 2 cups

Method

1. Cut off the head of edible amaranth and rinse.
2. Wash dried shrimp. Shred red chilli.
3. Heat wok with 2 tbsp. oil. Saute ginger and dried shrimp until fragrant. Pour 2 cup of water. Bring to boil, simmer for about 10 minutes. Put in edible amaranth and cook for a while. Add shredded red chilli. Season with salt and Serve.

Creamy Cannellini Bean – Amaranth Soup with Basil

Rating: Very Good

1 Tbsp. olive oil 1/2 onion, diced 3 garlic cloves, minced 1/2 cup amaranth 2 cups vegetable stock ( I used 2 cups water and 2 tsp. better than bouillon vegetable base) 1 bay leaf 2 tsp. oregano, dried salt & pepper, to taste 1 (8 oz) can tomato sauce 1 (15 oz) can cannellini beans or white beans, drained, divided handful fresh basil, chiffonade

1. Heat oil in a 2-qt. sauce pan over medium heat, add onion and a pinch of salt, sauté until onion starts to get translucent, 3-5 minutes.
2. Add garlic, sauté a minute or two more.
3. Add amaranth, stock, bay leaf, oregano, pepper, and tomato sauce. Bring to a boil, then reduce heat to a simmer. Cover and simmer 30 minutes.
4. Meanwhile, take half the beans and use a food processor or immersion blender and purée until smooth. (*I used an immersion blender and just a bit of water.)
5. When the 30 minutes have passed, mix the bean purée into the soup.
6. Add the rest of the beans and the basil, stir to combine. Check seasoning, then simmer 5 minutes more.

I served this with a salad (romaine, carrots, celery, pine nuts, balsamic vinaigrette) and hot from the oven bread (rye is the dough I had and it was good with this ). The taste of the soup reminded me of a hearty minestrone, the amaranth served as the potatoes or pasta and added a bit of a nutty-small-crunchy-ness to the soup. Interesting and good. The amaranth looked like teeny tiny quinoa .

Cream of Spinach Soup

Ingredients

• 1 1/2 cups water
• 3 cubes chicken bouillon
• 1 (10 ounce) package frozen chopped spinach
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 tablespoon dried minced onion
• salt and pepper to taste

Directions

1. In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
2. Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture. 

 

 

 

Tortellini Tomato Spinach Soup

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup minced onion (about 1/2 small onion)
• 1 garlic clove, minced
• 4 -6 cups chicken broth or 4 -6 cups vegetable broth
• 1 (14 ounce) can whole tomatoes, coarsely chopped
• 1 (9 ounce) packagefreshtortellini or 1 (9 ounce) package dried tortellini
• kosher salt
• cracked black pepper
• 10 ounces fresh spinach or 10 ounces frozen spinach, defrosted and chopped
• 1/4 cup freshly grated parmesan cheese (optional)

1. In a soup pot, heat olive oil over medium high heat.
2. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
3. Add broth and tomatoes, turn heat up to high, and bring to a boil.
4. Add the tortellini and cook according to package instructions.
5. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
6. Serve immediately.
7. Garnish each serving with a sprinkling of Parmesan.

Sausage and Spinach Soup

Ingredients

• 10 ounce sweet turkey Italian sausage
• Cooking spray
• 1 cup prechopped onion
• 2 teaspoons bottled minced garlic
• 1/2 cup water
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (14.5-ounce) can organic stewed tomatoes, undrained (such as Muir Glen)
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 cups baby spinach
• 1 tablespoon chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 tablespoons grated fresh Romano cheese

Preparation

• Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble. Add onion and 2 teaspoons garlic to pan; cook for 2 minutes. Stir in 1/2 cup water, beans, tomatoes, and broth. Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano. Ladle 1 1/2 cups soup into each of 4 bowls, and sprinkle each serving with 1 1/2 teaspoons cheese.
• Wine note: This delicious soup needs a wine that's crisp and medium-bodied, such as a California pinot gris (aka pinot grigio). The wine's crispness balances the richness of the sausage and the density of the beans. At the same time, the wine's body is substantial enough to stand up to the weight of those ingredients. 

 

Resep Masakan Sayur Bening Bayam (Indonesian Spinach Clear Soup) Recipe

Resep Masakan Sayur Bening Bayam (Indonesian Spinach Clear Soup) Recipe

cream asparagus soup

Vegetable broth added to stockpot and combined with chopped fresh asparagus, thinly sliced potato, chopped onion and chopped celery. Vegetables are simmered in broth until tender. Soup is pureed in food processor until smooth. Puree is returned to stockpot and combined with unbleached all-purpose flour, whole milk, sea salt, fresh ground black pepper, and dried tarragon. Soup is heated through and served hot.

Ingredients -

2-1/2 cups Vegetable Broth or Stock 1 pound Fresh Asparagus, trimmed and cut into 1/2-inch pieces 1 Large Baking Potato, thinly sliced 1/2 Medium-Sized Onion, chopped 1/2 cup chopped Celery 2 tablespoon Unbleached All-Purpose Flour 2 cups Whole Milk 1/4 teaspoon Sea Salt 1/4 teaspoon Fresh Ground Black Pepper 1/4 teaspoon Dried Tarragon

Preparation:

1. Bring the broth to a boil in a large saucepan over medium heat. 2. Add the onion, celery, asparagus and potato then reduce the heat and cook for 25 to 30 minutes. 3. Pour the soup mixture and the flour into a food processor and purée until smooth. 4. Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated through. 5. Serve Immediately. Soup Making Tips - Asparagus While most often cooked before being eaten, asparagus can be eaten raw. Sand and dirt can may be lurking on the spears, so it is wise to rinse the spears lightly in cold or warm water and trim off any hard portion of the base that may be inedible. Soup Making Tips - Pureeing When pureeing soup, work in small batches and be very careful with hot liquids. Never overfill your blender or food processor and risk potential danger. One idea is to puree small batches and pour them into a large bowl. When finished, rinse and wipe your stock pot clean, and return the pureed soup to the clean stock pot. Another popular method is to have a second stockpot to receive the soup after each small batch has been pureed.