2,151 pureed recipes

Hearty barley soup with smoky diced ham, butter-sauteed mushrooms, carrots, celery, and a warm hint of allspice. A bowl of pure cold-weather comfort.

Whole wheat muffins made with pureed anasazi beans, molasses, and carob. No butter, no oil, all blender. Moist, earthy, and packed with fiber and protein.

Plump shrimp simmered in beer with onion, garlic, bay leaf, peppercorns, celery, and lemon, then chilled for a cold appetizer that's pure low-country flavor.

Frozen tropical cocktail with rum, pineapple juice, and coconut cream, rimmed in strawberry puree and coconut, then floated with dark rum. Five minutes to paradise.

Stacked flour tortillas layered with a spiced four-bean and lentil puree, melted Monterey Jack, and fresh garnishes. Think vegetarian Mexican lasagna, baked until bubbly.

Cream of asparagus soup with a butter-flour roux, fresh dill, and tamari, pureed smooth with whole asparagus tips floated on top. Made from scratch.

Two-ingredient maple butter made by whipping softened butter with pure maple syrup. A sweet, spreadable compound butter for toast, muffins, pancakes, and warm biscuits.

French chocolate mousse made with both milk and bittersweet chocolate folded into whipped cream and stiff egg whites. Six ingredients, no baking, pure velvety richness.

Roasted red pepper and tomato soup with dried chiles, cabbage, garlic, and warm spices, pureed smooth and topped with fresh cilantro. A hearty vegetarian soup.

Pillowy homemade gnocchi made with pureed spinach, mozzarella, Parmesan, and eggs. Gently simmered until they float, these Italian dumplings are tender, cheesy, and vibrant green.

Eggs scrambled in olive oil with fresh basil and Parmesan, served on toasted Italian garlic bread. Five ingredients, 25 minutes, and pure Italian breakfast simplicity.

Lyonnaise oyster stew blends pureed leek and potato soup with cream, nutmeg, and fresh oysters, served with golden croutons and shredded Gruyere on the side.

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.

Broiler-roasted tomato salsa with charred Roma tomatoes, jalapenos, garlic, and onion pureed smooth. A smoky, deeply flavored Mexican salsa that freezes well for weeks.

Beer-spiked Welsh rarebit with melted cheese, dry mustard, and Worcestershire poured over warm toast. A 20-minute pub-style supper that's pure comfort food.

Old-world chicken soup built from carcasses and a marrow bone, simmered with parsnips, carrots, celery, and served over noodles with fresh parsley. Pure comfort.