category: dish: soups: thickened soups

Pureed soups, de.: Püreesuppen, fr.: Potages purées

Main ingredients for most pureed soups are pulses, vegetables or potatoes. Those ingredients define the type, taste and the thickness of the soup. While pulses have a relatively high proportion of starch and are enough to thicken a soup, vegetable or potato soups sometimes need further binders such as wheat flour or rice flour. Cooked soups are often mounted with butter or refined with fresh, chopped herbs, cream and/or a liaison.

Some well known pureed soups are:

• Farmhouse vegetable soup, fr.: Purée paysanne
• Green pea soup, fr.: Purée Saint Germain
• Potato soup, fr.: Purée Parmentier
• Carrot soup with rice, fr.: Purée Crécy au riz
• Potage Malakoff or Purée Malakoff