"Turning a hot liquid into a pureed soup requires a little know-how. In a blender, steam from a hot liquid can rapidly expand, causing the blender lid to fly off and the fiery contents to splatter all over the cook and the kitchen. Luckily, the fix is easy: Fill your blender halfway, remove the plastic insert from the lid to allow steam to escape, and drape a clean kitchen towel over the opening to prevent splatter."
"The base itself is wonderfully simple, with shredded rotisserie chicken, smoky chipotle peppers, black beans, corn and broth simmered just long enough to marry the flavors. The magic happens at the table with a variety of topping options. A squeeze of lime brightens the broth, cotija cheese adds salty richness, chopped cilantro adds an herbaceous freshness and sliced jalapenos bring a snappy, green heat."
A 30-minute pot of soup provides fast, comforting meals by combining smart techniques and strategic shortcuts. A white bean soup reaches luxurious creaminess without cream by pureeing part of the hot soup, and safe blending requires filling the blender halfway, removing the plastic insert to vent steam, and draping a towel over the opening. Canned beans, garlic and broth puree into a velvety base finished with croutons, olive oil and fried sage. Chicken tortilla soup pairs shredded rotisserie chicken, chipotle, black beans and corn with lively table garnishes like lime, cotija, cilantro, jalapenos, tortilla strips and avocado.
Read at Boston Herald
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