Well, by gosh, ain't that cool?

I pureed that pot of soup in about two minutes of interrupted use, washed the blade, don't see any melting or cracks in the plastic blade housing.

I couldn't have set the food processor up in that amount of time. I have to bring it from the pantry, take out the excess parts, set the proper blade, then start the puree process.

Gee, I might have a new kitchen buddy.

UPDATE: As for the cauliflower soup? It might be good with absolutely top-notch ingredients, but we'll leave it off. We used a boxed chicken stock and 18 buck a pound parmesan. The cauliflower tastes better roasted.

No more Dave Lieberman recipes. He was a private chef. He either had access to top-notch ingredients, or cooked for the sort of Northern toothless gentry who never gave a damn what they ate in the first place and possibly had poor digestion. Or both. Doesn't matter. He's fired here.

Those women, of course, like Helen Gurley Brown, barely eat at all. Maybe a portion of poached fish with a naked salad. (Yes, I know she's not proper gentry.)