I. noun
or pu·rée pyu̇-ˈrā, -ˈrē
Etymology: French purée, from Middle French, from feminine of puré, past participle of purer to purify, strain, from Latin purare to purify, from purus
Date: 1707
1. : a paste or thick liquid suspension usually made from cooked food ground finely
2. : a thick soup made of pureed vegetables
II. transitive verb
or purée
( pu·reed or pu·réed ; pu·ree·ing or pu·rée·ing )
Date: 1928
: to make a puree of