are thoroughly tender. 2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender,
working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture.
Heat through, adjust salt and add pepper to taste. Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.