How best to puree?

[mrsadm]

A little Thanksgiving preparation frustration here .... hope you can help.

Yesterday I made cream of mushroom soup and after cooking used my Cuisinart small food processor to do the puree (in batches of course).

Then to strain through a fine strainer.

What was supposed to yield 8 servings is more like 5 and I had a lot of solid stuff left over from the straining. GRRRR

Did I not puree long enough to break down the soup particles? Is a small food processor not good enough for the job? What would be better - a blender or a large food processor? What do restaurant kitchens use for pureeing?

The strainer I used is very fine but I like the results, the strained soup is very creamy and smooth.

Thanks for any advice!

Linda

[Syrah]

Did I not puree long enough to break down the soup particles?  Is a small food processor not good enough for the job?

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It sounds like it. Do you still have the chunky bits?? Perhaps you could puree them again with a little stock and add to the rest of your soup?? I use a blender usually or a barmix. I would suspect that the only problem with using the smaller blender would be that you would have to do more batches and perhaps be more patient.

[Daniel]

I would definately put it in a blender.. Dont overfill the blender and use a towl to hold down the top...

[Mallet]

An immersion blender is also a good option.

[BarbaraY]

I say imerssion blender, too. So quick and conveniet. If you don't have one I recommend getting one.

[jayt90]

You could try a food mill, fine sieve, instead of a strainer. It will force most of the soft food through, while the strainer depends on spatula power.

[winesonoma]

I love my stick blender for things like this.

[andiesenji]

I agree with using the immersion blender. You can work right in the cooking pot and it will puree just about everything. I prefer to do it before I adjust the seasoning and then add milk or cream before straining. There is usually very little left in the strainer.

[alexw]

to maximise our puree soups at work, we blend with a stick blender and then when we fill the conical sieve we then put the stick blender in the sieve, the guard keeps the blade away from the egde and blitz, this works the soup through the sieve with extremely little waste.

Otherwise, take the soup you have and simmer with some stock and cream to bulk it out, the flavour should carry if you don't over do-it and you will end up with a nice creamy veloute of mushrooms.

Alex.

[JayBassin]

to maximise our puree soups at work, we blend with a stick blender and then when we fill the conical sieve we then put the stick blender in the sieve, the guard keeps the blade away from the egde and blitz, this works the soup through the sieve with extremely little waste.

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Great idea, Alex.

A food processor isn't good for fine purees; you'll always get bits that don't get pulverized. I use a food mill if I want to strain out some bits, like tomato seeds, skin, or strings from stuff like celery. I used to use a regular blender, but now use an imersion blender almost exclusively for soups.

[melonpan]

another vote here for immersion blender!

got one last year. havent stopped making creamy soups since!

one of the best purchases ive made in the last several years. i think the only thing that i like more is the microplane that i bought...

good luck, whatever way you go.