Puree

Pureeing is processing food until it becomes a smooth, uniform pulp or thick paste, free of lumps. You achieve it by pushing cooked or soft food through a sieve or food mill, or by working it in a blender, food processor, or with an immersion blender. The result may be thick, like mashed sweet potato, or pourable, like a smooth soup, depending on how much liquid is present.

Cooks puree to create silky soups, sauces, dips, baby food, and smooth fillings. Blend a pot of cooked vegetables and stock into a velvety soup, or puree ripe berries and strain out the seeds for a bright dessert sauce. When blending hot mixtures, work in batches and vent the lid, holding a towel over it, so steam does not force the top off. Strain the puree through a fine sieve afterward when you want an especially refined, completely smooth texture.