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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Saute the onions in the oil for about 5 minutes, until translucent. Add the potatoes, lima beans, and water or stock and bring to a boil. Add the cilantro and salt and pepper to taste, lower the heat, and simmer for 10 minutes. Puree in batches in a blender or food processor, return to the soup pot, and gently reheat, if necessary. If you prefer a creamy soup, stir the skim milk or buttermilk into the soup and gently reheat. Serve garnished with roasted red pepper or pimiento strips. Enjoy!