When you're making soup, there sometimes is a large amount of items to puree. A China cap is pretty efficient for that. If you don't have one, you can get it in a restaurant supply store.
For soups I rather prefer using the stick blender or food mill for pureeing as the texture ends up more varied than the food processor or blender (a blender will liquify everything).
It depends what you are trying to puree and how smooth you want it. I have used a fork to puree things or make them a bit squishy ( for bananas, potatoes), I like that kind of texture.
A food mill gives a fairly rough texture, but is very fast and easy to use- if you don't want to liquify, that or one of those French cone things is probably your best bet
With or without electricity?
with - depending on the texture of your ingredients, immersion blender, food processor or electric mixer, with perhaps some straining of ingredients after.
Without - again depending on texture & quantity of ingredients, think of pre-modern cooking. Thus, mortar and pestle (for things like pesto), sieve or tamis or food mill, whisk and elbow grease, potato masher.
Taylor Rondestvedt - if you're making vegetable soups, keep in mind two other techniques - 1) leave some pieces whole and puree some to give mixed texture (also add some nuts or starches if your household likes those)
2) cook some vegetables long so they nearly disintegrate on their own and thus make up the thickened part of your soup - starchy vegetables tend to do this more than the watery or hard ones - and that can be a base for other additions.
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For soups I rather prefer using the stick blender or food mill for pureeing as the texture ends up more varied than the food processor or blender (a blender will liquify everything).
with - depending on the texture of your ingredients, immersion blender, food processor or electric mixer, with perhaps some straining of ingredients after.
Without - again depending on texture & quantity of ingredients, think of pre-modern cooking. Thus, mortar and pestle (for things like pesto), sieve or tamis or food mill, whisk and elbow grease, potato masher.
chinois
molcajete
chef's knife (as in puréeing garlic by fine chopping with salt)
2) cook some vegetables long so they nearly disintegrate on their own and thus make up the thickened part of your soup - starchy vegetables tend to do this more than the watery or hard ones - and that can be a base for other additions.