I. pyüˈrā, pyu̇ˈ-, pyəˈ- sometimes pəˈ- or -ˈrē noun
( -s )
Etymology: French, from past participle of Middle French purer to cleanse, strain vegetables, from Latin purare to cleanse, fr purus clean — more at pure
1. : a paste or thick liquid suspension of a food (as liver, peas, chestnuts) usually produced by rubbing the cooked food through a sieve
2. : a thick soup of smooth texture having pureed vegetables as a base
a tomato puree
puree of dried peas
II. transitive verb
( pureed ; pureed ; pureeing ; purees )
: to prepare in the form of a puree : boil soft and then rub through a sieve
pureeing vegetables for soup