Black Bean Soup a la Vichyssoise

I love straining my favorite black bean soup - but it takes way too long thru wire
mesh sieves using pestle - even after having been whirled in blender or cuisinart.
Any suggestions for getting a super fine texture that's like Black Velvet - (which I
now achieve) - but is much less effort? Thank you so much!!!

  • Posted by: d
  • January 19, 2019
  • 180 views
  • 2 Comments

1 Comment

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Smaug
Smaug January 20, 2019

Food mill.

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d
d January 20, 2019

Thank you, Smaug. You've helped me.

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