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Pureed Soups
Appears in
By Anne Willan
Published 1989
The secret of a good puréed soup is thorough cooking so that the starchy ingredients which give it body—root vegetables and dried beans—are well blended. For some puréed soups, such as lentil or potato, the principal ingredient has enough starch of its own to bind the soup; others need additional potato or rice.
The consistency of a puréed soup varies according to the ingredients used and the way in which they are processed. A food mill gives the coarsest texture, then a food processor, while a blender or fine sieve gives the finest consistency.
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