purée

American  

[pyoo-rey, -ree, pyoor-ey] / pyʊˈreɪ, -ˈri, ˈpyʊər eɪ /

Or puree

noun

1. a cooked food, especially a vegetable or fruit, that has been put through a sieve, blender, or the like.

2. a soup made with ingredients that have been puréed.

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verb (used with object)

puréed, puréeing

1. to make a purée of.

purée ¹ British  

/ ˈpjʊəreɪ /

noun

1. a smooth thick pulp of cooked and sieved fruit, vegetables, meat, or fish

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verb

1. (tr) to make (cooked foods) into a purée

puree ² British  

/ ˈpuːrɪ /

noun

1. an unleavened flaky Indian bread, that is deep-fried in ghee and served hot

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Etymology

Origin of purée

1700–10; < French, noun use of feminine past participle of purer to strain, literally, make pure; pure

Example Sentences

Servants lit the candles and the soup was brought in, followed by a savory pudding, a fish course, and finally the main dish: six brace of pheasants arranged on a silver platter, served with roasted turnips and a chestnut puree.

From Literature

A can of pumpkin puree, leftover from a recent loaf, joined in.

From Salon

In the course of the 20th century, tomatoes became ubiquitous enough in Egyptian cuisine to make “salsa” a usual word for sauce and, more specifically, tomato puree.

From The Wall Street Journal

Mango purée is especially cheap right now, driven by a good harvest in India.

From BBC

The gummies are made without animal gelatin and flavored with actual fruit juice concentrates, mango purée and additional natural flavors.

From Salon