2,100 puree recipes

Slow-simmered Sicilian ragu with ground pork, pureed tomatoes, soffritto vegetables, and fresh mint. Freezes for months and gets richer with every reheat.

Chestnut and lentil soup: roasted chestnuts and green lentils simmered with carrot, celery, and garlic. Half pureed for body, half left whole for texture. Vegan autumn comfort.

Maple chiffon pie sets a light, mousse-like maple custard into a baked pie shell using gelatin, beaten egg whites, and whipped cream. The flavor is pure Vermont sugar shack in cloud form.

Anglo-Indian curry sauce with caramelized onions, fresh ginger, ripe tomatoes, cilantro, cayenne, and garam masala pureed smooth. A versatile base sauce for chicken, lamb, or vegetables.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Creamy puréed broad bean soup with sage, savory, and a swirl of thick cream. Silky smooth with whole beans stirred in and topped with golden homemade croutons.

Creamy vegan potato cauliflower soup pureed until silky smooth with no dairy needed. Dill and soy sauce add depth to this naturally thick, comforting bowl.

Silky pureed salmon soup made in the microwave with white wine, curd cheese, and Greek yogurt. Uses canned salmon for a quick, protein-rich bowl ready in under 45 minutes.

Earthy lentil soup pureed to velvet smoothness and served with a delicate celery root flan. A French-inspired showstopper that turns humble lentils into fine dining.

Creamy pureed cauliflower soup with butter, flour, and vegetable stock. Four simple ingredients become a silky, nourishing bowl perfect for chilly nights.

Authentic Texas border chili with coarsely ground beef shank, chorizo, fresh serranos, and toasted cumin seeds simmered 4 to 6 hours in pureed tomatoes and beer. No beans. No apologies. This is the real thing.

Artichoke spice bread with pureed artichoke hearts, orange juice, currants, and walnuts spiced with cinnamon, nutmeg, and cloves. A uniquely moist quick bread.

Creamy winter vegetable soup loaded with potatoes, carrots, spinach, cabbage, and leeks in a bacon-enriched broth. Half pureed for velvety body with chunky texture in every spoonful.

Pinto bean salsa with three dried chiles, dark beer, blackened tomatoes, and caramelized onion, pureed and re-fried in smoking-hot peanut oil. A deeply smoky, complex Mexican condiment.

Cauliflower and potatoes mashed into a fluffy purée with butter, eggs, and Gruyère cheese, then baked until golden and broiled with a cheesy crust. A comforting make-ahead casserole that's ready when you are.

Creamy asparagus potato soup pureed silky smooth with nutmeg, mace, and topped with freshly grated Parmesan. A warming, elegant bowl that's easy enough for a weeknight.