Alicia writes: I've got a new favorite kitchen tool. It's an immersion blender, also known as a stick blender or hand blender. Basically it's a blender you put into the food instead of putting the food into the blender. And it's perfect for pureeing soups as well as mixing drinks, blending individual milk shakes and more.
If you're looking for a last-minute gift for the chief cook on your list, this is it. Available at mart-type stores, kitchen stores and scads of online stores, immersion blenders are priced from under $25 to over $100, depending on the brand and attachments.
Because these handy tools are so easy to clean (most are dishwasher safe — check before buying), they'll score high with the chief dishwasher, too.
My friend Pauline Byron turned me on to the glories of the immersion blender when she shared her terrific recipe for Broccoli Blue Cheese soup. If you don't own an immersion blender you can transfer the soup to a regular blender to puree. But, oh my — blending directly in the pot is so much easier!
BYRON'S BROCCOLI BLUE CHEESE SOUP
Start to finish: 30 minutes
Cook's note: For a kid-friendly version, substitute an equal amount of shredded sharp white cheddar for the blue cheese.
1 quart water
2 large heads broccoli (about 2 1/2 pounds)
1 large onion
5 chicken bouillon cubes
1 cup crumbled blue cheese, plus more for optional garnish (see Cook's note)
1 cup 2% milk
Black pepper to taste
1. Place the water in a large soup pot or Dutch oven over high heat. Rinse the broccoli. Cut off the tough ends of the broccoli stalks and discard. Roughly chop the broccoli and add it to the pot.
2. Peel and quarter the onion and add it to the pot. Cover and bring to a boil. Reduce the heat to medium-low and cook until the broccoli is extremely tender, about 20 minutes.
3. Puree the soup directly in the pot using an immersion blender (or transfer small batches to a blender and puree).
4. Add the bouillon cubes, cheese and milk. Stir well and continue to heat over medium-low heat. Cook and stir until the bouillon is dissolved and the cheese is well incorporated.
5. Serve immediately, topping with additional blue cheese crumbles, if desired.
Serves 6
Approximate values per serving: 183 calories (38 percent from fat), 8 g fat (5 g saturated), 20 mg cholesterol, 12 g protein, 19 g carbohydrate, 7 g dietary fiber, 1376 mg sodium
Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a former food columnist for The Raleigh News and Observer, also has two children. They have been living the desperate life for years and years. Send desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com. You can e-mail Beverly Mills and Alicia Ross at bev-alicia@desperationdinners.com.
© United Feature Syndicate Inc.