Reply to Immersion/Stick Blender and Fall Recipes

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[quote=Anonymous][quote=Anonymous]This is a favorite at our house. In lieu of the shredded parm, if you have a parm "crust", you can cook it directly with the butternut for even richer flavor. People I serve it to can't believe it doesn't have cream.

http://www.epicurious.com/recipes/food/views/Butternut-Squash-Soup-with-Parmesan-and-Fried-Sage-Leaves-105771[/quote]

+1 This is the recipe I've been using for years. So easy with an immersion blender. As PP suggested, we cook a Parm rind with the butternut to add to the flavor.

Another stick blender recipe: broccoli soup -- Cook florets of broccoli and pieces of peeled potato in chicken or veggie stock, puree with immersion blender, stir in shredded cheddar cheese, salt, pepper and paprika to taste. Very easy to customize -- I've used whatever bits and pieces of leftover cheese were in the fridge, added cooked leftover takeout rice or sometimes orzo or pasta stars, I've thrown some cauliflower florets in with the broccoli, I've sauteed onions and garlic in the pot first before added the stock and veggies, etc.  [/quote]

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