Purees are soups made by boiling ingredients, such as tomato, and then straining it to form a pulp. When vegetables like such as beans, peas, lentils or potatoes that contain starch, it is unnecessary to thicken the soup with any additional starch.
However, if the main ingredient is meat, fish or a watery vegetable it becomes necessary to use thicken the soup. A good puree will be very smooth, a bit like the consistency of thick cream.
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