- a cooked food, especially a vegetable or fruit, that has been put through a sieve, blender, or the like.
- a soup made with ingredients that have been puréed.
- to make a purée of.
Origin of purée
Examples from the Web for puree
Fill champagne flute about 1/4 the way up with puree and top off with great champagne.Celeb Chefs' Holiday Cocktails
Jacquelynn D. Powers
November 19, 2010
When the vegetables are soft, cool briefly, then puree them, along with the stock, in a blender or food processor in two batches.What to Eat: An Adult Halloween Dinner Party
The Daily Beast
October 20, 2009
This may also be simplified by serving the legs plain in the dish with the puree under.The Gastronomic Regenerator:
Pour over it the puree of nuttolene and cover with the other half of the vermicelli.The Vegetarian Cook Book
E. G. Fulton
Keep hot in two sauceboats a puree of Brussels sprouts and a puree of onions.The Belgian Cookbook
Cream soups are a combination of vegetables, puree and milk.Mrs. Wilson's Cook Book
Mary A. Wilson
Croutons with puree of vegetables of all kinds and with chowders or hard water crackers with the latter.Civic League Cook Book
- an unleavened flaky Indian bread, that is deep-fried in ghee and served hot
- a smooth thick pulp of cooked and sieved fruit, vegetables, meat, or fish
- (tr) to make (cooked foods) into a purée
Word Origin and History for puree
1707, from French purée "pea soup" (puree de pois, early 14c.), of uncertain origin, perhaps from past participle of purer "to strain, cleanse," from Latin purare "purify," from purus (see pure).
1934, from puree (n.). Related: Pureed.