When making pureed soups can you puree them before cooking?
The only blender I have is Back to Basics Smothie Express, which I'm pretty sure cannot handle hot mixtures (anybody know?), and really don't have the money, or space, for another gadget.
So, could I blend before cooking?
It depends but mostly-no.
I think you have to change the texture of many things, for example carrots or cauliflower in order for them to blend easily and get creamy.
You need to break them down.
Raw soups, such as gazpacho are another matter and of course you don't cook the ingredients.
Is waiting for your cooked food to cool down not possible?
OTOH, I've taken leftover cooked starches and vegetables and pureed them cold (and added other ingredients such as stock, cream etc), then transfered them to be heated.
If you have room in your home and budget for a stick blender, you will find it's a great bang for the buck and space.
My thinking too. Almost never does a pureed soup require that ALL the cooking liquid be added before blending.
Also, as long as the smoothie maker isn't a closed system (as in the cap forms an airtight seal on top of the blender with no place for steam pressure to escape) I would be surprised if it couldn't handle sub-boiling hot liquids.
Most recipes call for you to pan roast the vegetables first, so going backwards is going to seriously alter the flavor and texture of the final product.
But, no matter! Take the hot mixture and dump it into a medium sized container. Put the medium sized container in a large container filled with ice water. Take a small sized container that you've filled/frozen with water and dump that into the medium sized container (Most folks, myself included, just use a plastic bottle filled/frozen with water). You've got cold outside and cold inside. It won't take long for the mixture to cool down.
NO. And this is why: when you heat the soup, it will be so dense that the heat/steam, instead of steadily bubbling up through the soup, is forced to make big bubbles of steam that pop, creating messy splatters.
I agree that a stick (a.k.a. immersion) blender is a good solution. Mine was $10 on sale at the drug store and works just fine. But there is no reason why you cannot let your pot of soup cool or chill before blending, then just reheat the amount of soup you need to serve at that moment.