The answer to the title question? Absolutely nothing but I needed a way to introduce my new topic which is, you guessed it, immersion blenders.
I meant to write about this back when I first used it but time has slipped away from me. I wasn’t going to do a review anymore because so much time has passed but I can’t help it. These things are amazing!
If you’ve never had an immersion blender you need one. They’re like mini blenders on a stick. They get into places you can’t even imagine. I use mine mainly to blend things really well when making soup. They do an amazing job!
Come to think of it I’m pretty sure the only time I’ve ever used one is when I’m making soup. For example, my Loaded Baked Potato Soup uses cream cheese in the recipe. No matter how much I soften it up or try to give it time to melt and blend I feel like I always still have small chunks of cream cheese in my soup. Until I brought out the immersion blender and used that to mix it up directly in the pot. No more chunks. Problem solved. Conversely, when making my Cheesy Vegetable Chowder I use the immersion blender to break down some of the vegetables and thicken the soup.
You can do that with any kind of sauce, soup, or gravy. How many times have you added an ingredient to the pan and no matter how much you stir small clumps remain? Or, you’ve made soup or a sauce and you’re thinking, “This really needs to be thicker. What can I add?” That’s where your immersion blender comes in.
I wish I could remember exactly when I first used my immersion blender. I’m sure I was home in Virginia though, and I remember my overwhelming thought was, “Holy crap! This thing is amazing!” No more lumps, everything blended, and, if this is what you’re going for, a much thicker product.
I did a quick Google search to see what other benefits I could offer you all if you’re thinking about running out and buying one of these handy tools. I found a few more ways you use your immersion blender. You can make: smoothies, pesto, whipped cream, homemade mayonnaise, tomato sauce, hollandaise sauce (Eggs Benedict, anyone?), salsa, pancake and waffle batter, cheese sauce (any kind of sauce really), and apple butter.
On average these beauties run between $30-$65. Not a bad price at all. I highly recommend one!
I”ll leave you with a recipe. It doesn’t require the use of an immersion blender. I hope you enjoy it. I have not made it myself yet but I’ve made other recipes from this site and they are fantastic.
3 cups of chopped chicken (the author uses a rotisserie chicken but you can use whatever is convenient for you)
5 1/2 cups of chicken broth
2 carrots, peeled and diced
2 celery stalks, diced
1 (3 oz. package) real bacon bits (you could always fry up some bacon as well but this is quick and easy)
1 (1 oz.) package of Original Hidden Valley Ranch Salad Dressing & Seasoning mix
1 can of condensed cheddar cheese soup
2/3 cup of uncooked long grain white rice
- Combine all ingredients in a large Dutch oven or other large pan
- Bring to a boil. Reduce heat to simmer and cook 20 minutes, until rice is cooked.