Puréed Vegetable Soups

Les Purées

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Puréed vegetable soups are potages, created by cooking liquid and fresh or dried vegetables together and then puréeing the mixture to thicken it to a smooth, viscous consistency. Occasionally, the soup is bound with the puréed vegetables, as well as a starchy element such as rice. Classically, however, no puréed soup would be bound with flour. Just before serving, unsalted butter or egg yolks can be added to enrich the soup.

Some of the more common soups in the classic repertoire and their binders are as follows: