So, as you've noticed, I like blending my soups. By at least partially pureeing your soup, you get the thick, rich mouth-feel of a soup laden with cream and butter, without actually adding the cream and butter. This is great for your waistline, and especially good if you are, like me, lactose-intolerant.
I tend to use an immersion blender to puree my soups while they are still in the pot. This is a delightful gadget to have, and you can get a perfectly decent one for $25-30. That said, many people do not own an immersion blender. However, any fan of fruity drinks, milkshakes, or smoothies (or anyone who has registered for a bridal shower) has a traditional stand blender.
Here's where the safety note comes in... When blending hot liquids, you must be very careful! Don't fill your blender's vessel more than halfway at any time (i.e. blend in batches), and, when dealing with hot liquids, remove that little plastic thing in the center of your blender's lid and instead place a tea towel over it. This allows for the pressure created by steam to safely escape, as opposed to spraying you and anyone within 10 feet with boiling hot soup.
You do not want to spray your guests with soup. They won't want to come back, no matter how delicious the airborne soup may be.
Safe blending, all!
(Clip art was found on www.clipartguide.com)
