Is strained soup something I can purchase or is it something I do at home? If I do it at home, how?

I just cut a small part of the lid with the can opener and let the fluid drain out, then put the rest in a Cool Whip container for later. Never did get around to eating the chunks though!

If you're talking about strained cream soup, I mix the can of soup with a can of milk, heat it in the microwave, and then pour it through a plastic colander that has small holes (what we use for straining spaghetti). I pour it through the colander a couple times, and it catches the small chunks of chicken or veggie that are in the cream soups.

Pick up one of these

Can you just use an immersion blender? Or do you really need to strain it?

Can you just use an immersion blender? Or do you really need to strain it?

That is a good question. I have a nutribullet that I use daily. It completely destroys anything in the cup including nuts, flax see apple peels the works. I use it with the unflavored powders?utm_source=BariatricPal&utm_medium=Affiliate&utm_campaign=CommentLink" target="_ad" data-id="1" >unjury Protein powder and it tastes wonderful. So I would like to know if you think that the Nutribullet would work instead of straining.

Thanks Mark, Edmond Ok Pre surgery