Carol, I use my boat motor/immerser for all sorts of recipes. I use it for blending eggs for scrambled or baked, veggies including mashed potatoes.
Re: freezing creamed soups......the cream separates when freezing from the product therefore when it's defrosted it has a curdled effect. It actually looks worse than it tastes but the appearance is important. I'd suggest making the soup without the cream then after you defrost the soup add the cream when you heat it up. Also, I'd like to suggest adding a pinch of freshly ground nutmeg to the final soup for a special flavor.
Good Luck!
<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa
