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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Heat the butter in a saucepan, add the onion and saute for 3-4 mins. Add the potatoes and carrots and saute for 3-4 mins. Pour in the stock and simmer for 15-20 more mins. Sprinkle the shrimp with lemon juice. Heat the oil in a frying pan, add the shrimp and saute for 2-3 mins, turning. Season. Blend the soup using an immersion blender or food processor. Stir in the cream and season. Divide between 2 bowls and sprinkle with the chives. Garnish with prawns to serve.