A Few Thoughts on Pureed Soups

Puréed soups can be made out of just about anything. Vegetables, pulses, chicken and seafood are the usual suspects. They are usually thickened with the naturally occurring starch from the vegetables or ingredients such as bread or rice. Purées can be enriched by cream and, of course, a small amount of butter adds a tremendous amount of flavour. Don’t forget that seasoning properly at the start helps to bring out the natural flavours in the vegetables and will give you a superior result. You can add lots of different vegetables to any one soup, but it is generally accepted that a couple of main players will result in a soup of greater definition. Let’s face it, we want to be able to tell what the soup is, so it does need to reflect the flavour of the vegetables used.