Brooklyn1 wrote:
>
> Before one can prepare good soups it's imperative they shitcan their
> stick blender.

I completely agree. The only thing I want to consume with a straw is a
milkshake. Speaking of that, I should go somewhere this week and buy a
small chocolate milkshake. It's been over 25 years since I've had one. I
did like them occasionally though. Anyone have a good fast food place to
recommend for a good one?

Anyway, the pea soup recipe I posted doesn't call for that. The split
peas naturally cook down to mush but that recipe also contains chopped
onions, celery, carrots and sweet potato. These are left whole for "the
bite factor."

I've followed recipes that say to puree it all but I always skip that
part. I don't want to sit there slurping soup. I need something to bite
down on.

Even worse: Some soup recipes say to puree and then chill before eating.
LOL! I won't do either of that.

Perfect example: "VICHYSSOISE A LA RITZ"
From: "The New York Times Cookbook" © 1990

I can post this recipe if anyone here is interested.
It's very good - I've made it several times with only 2 changes.
I don't puree it and I damn sure don't chill it to eat cold.
The hot and chunky version of this is very tasty. :^D