Now it’s time to puree the soup. I used a stick blender stuck right into the pot, pureeing for a few minutes then checking for lumps. Puree again if needed. Or you can pour the soup into a blender or food processor, filling the pitcher no more than halfway full. Hold down the lid of the blender (use something to keep your hand from burning like a pot holder or folded towel since the soup is hot), and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot or container — or ladle directly into bowls.