A thick, moist, smooth-textured form of cooked vegetables, fruits, etc., usually made by pressing the pulp through a sieve or by whipping it in a blender or food processor.
A thick, smooth soup made with this.
To make a purée of.
Food prepared by straining or blending.
To rub through a strainer or process (food) in a blender.
A food that has been ground or crushed into a thick liquid (e.g. tomato sauce is generally a puree).
(cooking) To crush or grind food into a purÃ©e.
Origin of puree
From French purée from Old French from feminine past participle of purer to strain, clean from Latin pūrāre to purify from pūrus clean peuə- in Indo-European roots