When it comes to food, we’re texture-people in my house. I’ve got no use for a hand blender ‘cuz my husband and kids will not touch those creamy-as-baby-food soups. I’m good with any soup, but if it’s a family affair, I have to scoop out half of the vegetables before I puree, and add them back to the pot. There has got to be a “bite” in there, otherwise it just doesn’t fly. Asian big bowl soup has become a family favorite. I like to call it “Bigger” bowl because I load the soup up on tons of extras for some serious crunch and flavor. We especially love the addition of water chestnuts and bamboo shoots strips. They stay amazingly crunchy, even after sitting or rewarming!