Steel Strainers - Basket Strainers | Rice Strainers | Sink Strainers | Soup Strainers

The invention of blenders has made it a breeze to cook soups such as cream of broccoli and cream of asparagus. 

Previously, these hard vegetables would have to be cut up into little pieces, boiled or steamed, then chopped and mashed by hand for a long time before being added to the liquid ingredients. 

These days, it only takes a 1-minute spin in the blender, followed by a short journey through specialized soup strainers, and voila! You have smoothly liquefied vegetables.

Round stainless steel soup strainers are preferable to the wire- or nylon-mesh type because they do not stain or corrode when in contact with acid.  They also do not wear out as quickly or come apart with constant pushing.

Soup strainers should not be filled too full to the brim.  Simply knock the side of the frame gently against the palm of the free hand to help the contents pass through.

The food is forced through the perforations by a pumping action using a small ladle or spoon.  The tapered point at the bottom of these soup strainers channels the liquid neatly down in a trickle into a deep bowl or saucepan without any messy spills or splashing.

This type of soup strainers can also be used to strain savory sauces and fruity dessert coulis into jugs.  If you are short of time, you can even use them to separate fats from partially cooled stock, although you should note that the oily jelly-like substance will be a headache to wash off later.