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Use a stick blender to puree the rest of the soup in the pan.
3 Add the egg, then use a stick blender to blitz the mix into a congealed custard-like consistency.
Use a stick blender to blitz the stock and beetroot until smooth (or whiz it in a food processor).
3. Remove vanilla pod, and stir through with a hand whisk, or use a stick blender, until it is all mixed.
Once the asparagus pieces are soft (check by poking one with a sharp knife), remove from the heat and use a stick blender to blend them with the stock.
Either mash by hand or use a stick blender to reduce the beans to a puree with a ladleful of bean cooking water, then return to the frying pan.
Similar(53)
Add the tofu, then blitz until smooth using a stick blender.
Puree the celeriac with the remaining butter to a smooth consistency using a stick blender or a jug blender.
3 Using a stick blender, food processor or blender, blitz the contents of the pan until smooth.
Chop into chunks and remove any pips then blitz to a puree (I used a stick blender).
I find using a stick blender the best method, as you can do this while the soup is still really hot.
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