2,151 pureed recipes

Mediterranean lentil soup simmers lentils with allspice, cumin, and cinnamon, finished with a pureed raw garlic-oil emulsion and fresh lemon juice. Authentic Middle Eastern stew with deep warm spice.

Velvety Spanish-inspired almond soup simmered with chicken stock, celery, garlic, and mace, then puréed and finished with heavy cream. Topped with toasted almonds.

Pea purée can serve as a garnish, a side dish, or as a spread on crackers or vegetable sticks. Use it as a bed upon which the main item in your entrée can rest. For example, sauté some scallops and place them on a pool of the pea purée.

Four cheese soup with leeks and potato pureed silky, blended with provolone, Parmesan, mozzarella, and cheddar. Creamy, deeply savory, finished with croutons for crunch.

A buttery tube cake swirled with coffee liqueur, instant coffee, and cocoa. Marbled layers of rich coffee batter and chocolate make this cafe au lait cake an elegant, aromatic showstopper.

Tex-Mex salsa verde thickened with toasted pumpkin seeds and a quick roux, built on green chilies, parsley and chicken broth. A cooked green sauce for enchiladas, eggs and chips inspired by the El Chico restaurant chain.

Sweet potatoes simmered in apple cider with brown sugar, butter and a cinnamon stick, then pureed and baked. A make-ahead Thanksgiving side without the marshmallows.

Vibrant beet dip pureed with soft tofu, apple cider vinegar, shallots, and herbs. A creamy vegan appetizer with stunning magenta color and earthy flavor, ready in 10 minutes.

Maple breakfast cake sweetens a tender cake-flour and whole-wheat batter entirely with pure maple syrup, dusted with cinnamon and drizzled with extra maple before baking.

Cranberry swirl cheesecake, a silky vanilla cream cheese filling marbled with ribbons of tart fresh cranberry puree, baked low and slow for a crack-free holiday-ready dessert.

Purple plum chiffon pie with fresh plum puree, whipped cream, and fluffy egg whites set with gelatin in a baked pastry shell. Light, airy, and intensely fruity.

New Orleans shrimp and squash bisque with yellow squash, potatoes, and carrots pureed smooth, then finished with cooked shrimp, dill, and hot sauce. Creamy without any cream.

Cheesy reuben soup turns the deli sandwich into a creamy bowl with corned beef, sauerkraut, Swiss cheese, and a buttery roux base. Pure comfort in a soup pot.

Vegan black bean soup brightened with vinegar and soy sauce. Sauteed mirepoix joins long-simmered beans for a brothy, refreshing alternative to richer pureed bean soups.

Baked rice pudding with red currant sauce features individual orange-scented custards topped with tart ruby-red currant puree. An elegant Scandinavian-inspired dessert.

Veal paprikash braised low and slow with white wine, tomatoes, and sour cream. Cubed veal shoulder turns fork-tender in a rich paprika sauce that's pure Hungarian comfort.