Word
puree
US/pjʊˈɹeɪ/
UK/pjˈɔːɹeɪ/
Definition
n. a thick soup or sauce made by blending vegetables, meat, or other ingredients until they are smooth. You usually make it by boiling the food first and then using a blender.
n. a thick soup or sauce made by blending cooked food into a smooth consistency. Often used in culinary contexts to describe the texture of a dish.
Examples
“The chef served a creamy carrot puree with the roast.”
“After boiling the potatoes until they were soft, the kitchen staff blended them into a smooth puree for the evening's menu.”
“The restaurant's signature dish features a velvety spinach puree that serves as a rich base for the grilled scallops and saffron risotto.”
Examples
simple
“The chef served a creamy carrot puree with the roast.”
contextual
“After boiling the potatoes until they were soft, the kitchen staff blended them into a smooth puree for the evening's menu.”
complex
“The restaurant's signature dish features a velvety spinach puree that serves as a rich base for the grilled scallops and saffron risotto.”
Real-World Examples
“In east Africa the beans are pureed to create a base for soups.” Etymology
Borrowed from French purée.
Etymology adapted from Wiktionary, available under CC BY-SA 4.0.
Domain
Scan code
englishreference.com/q/puree