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Hi Heidi,
Love the blog and your recipes! Many have become staples in our house (especially the New Year's Noodle Soup...my favorite!) I made the pea soup the other night and while the flavors were awesome--I think using ghee is key--I wasn't wild about the texture. I've had this problem with pureed pea soup in the past, but I can't seem to get it processed thoroughly enough with an immersion blender to create a truly smooth soup, and the skins create an unpleasant chewy texture. So I always end up straining it, which then results in a looser soup than I'd like (and looser than the recipe intends, too). What are your thoughts? Do you just embrace the skins, or is there some trick I'm not hip to? Would a food mill work better? Thanks!

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