(based on this recipe, with no hazelnuts: http://www.firstfruittable...)
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is the Design & Home Editor at Food52
I'd try giving it a whiz with an immersion blender!
Nancy is a trusted home cook.
Agree, and I would do the blending shortly before serving (don't give that soup a chance to separate again).
Would adding cream/milk at this point and then reblending help at all?
By the way, I think the hazelnuts in the original recipe helped emulsify the soup and keep it together.
If you have some and no reason not to use them, try adding them.
Other possible emulsifyers, to hold the soup together - small amounts of egg yolk, mayo, prepared mustard
A traditional technique we're newly obsessed with.
Chinese Salt-Baked Chicken
5-Minute Baking Prep Trick
Go On, Spread Out
Addictive Smoky Grilled Salsa
Your #1 Loves