After a long thought about investing in an immersion blender, I decided to go with the Cuisinart Smart Stick mainly because I loved the sleek finish of the hand blender and also because it came with a small chopper attachment that will eliminate the need to reach out to my big food processor for cutting onions, veggies and such.
I am very happy with the blender cause it makes making soups, smoothies and bisque(s) a breeze.Take this creamy red lentil soup that I made a few days ago-- it went from coarse/chunky to creamy in a matter of 5-10 seconds. I didn't have to wait for it to cool down, pour into a blender and do it in batches.Totally love the mixing/measuring cup with graduated markings. The chopper isn't the best of best and the whisk could be a little heavier. But if you are looking for a moderately priced, elegant and efficient hand blender for soups, smoothies and bisque you can invest in this Cuisinart smart stick hand blender, available at csnstores.com for $50 bucks with Free Shipping.
Creamy Red Lentil Soup, a simple and satisfying winter indulgence. The beautiful porcelain footed rice/cereal bowl that you see in the pictures are from csnstores too. I got 6 for $30 bucks.I eat my morning cereals, rice and noodle lunch, soups in the multi-taking bowl that is just the right size for me.
- 1 Cup Red Lentils, Cleaned and drained of water
- 2 Medium Yukon Gold Potatoes
- 2 Small Tomatoes
- 1/2 Large Onion
- 1 Dry Red Chili(2 if you are up for it)
- 2 Stalks Mint
- 3 Cups Water or 2 Cups Water + 1 Cup Milk
- 3 Tbsp Olive Oil
- Salt for taste
- In a soup pot, heat 3 tbsp of olive oil.
- Add the chopped onions and mint leaves. Saute till the onions are translucent.
- Throw in the vegetables, chili and fry for 2 minutes.
- Drain the cleaned lentils and add it to the pan.
- Pour water or water-milk combo and bring the contents to a boil with lid-on.
- Add salt some 15 minutes later, check for taste and puree the contents using an immersion blender.
- Transfer the creamy soup into a serving bowl.