Sometimes I shock myself with the pleasure I get out of trying something new. I couldn’t wait for my cooking date last Wednesday to try out my friend Steve’s Vita-Mixer, an extremely high powered, Restaurant quality blender. I’d been listening to Steve describe the ultra smooth and silky texture of his corn soup and boast about the little engine that could even cook an egg. I had always wondered how restaurants were able to serve soups so smooth they seemed whipped.
Excited to really put this gadget to the test, Steve and I met with a hefty cooking agenda — Butternut Squash Soup, Smoked Mushroom Soup and Basil Pesto. We chopped, simmered and then blended to a dreamy result. The Butternut Squash Soup was so creamy and delicious that it could easily have been served in any of Jean George’s restaurants. And my pesto, which I had always enjoyed in my Cuisinart, was taken to a new and glorious level.
Until recently, I had been satisfied with my immersion blender for pureeing soups. Now I am dreaming of the day, which I hope won’t be too far away, when I will get myself a Vita-Mixer. For now, at least I have a friend who has one.