Soup is one of those dishes that can make you feel all good inside. Its a comfort food and on the cold nights in San Francisco it really hits the spot. I usually don’t do soups, but I am making one of thanksgiving so I thought I would go on a test run with this soup before going onto the main event. The biggest thing I was trying to accomplish was a smooth texture, above all else that was what I wanted, just to make sure the techniques I was doing worked. To get the soup smooth I put it through a blender and then strained it through a seeve, then repeated. This resulted in a very smooth soup with almost no chunks or changes in textures.
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