Purée soups are slightly thicker than cream soups and have a somewhat coarser texture. Often based on dried legumes, potatoes, or starchy vegetables, purée soups are usually entirely puréed, though occasionally some of the solids are left whole for textural interest. Although not necessary, finishing ingredients may include milk or cream. Purée soups are often garnished with croutons or small dice of a complementary meat, fresh herbs, or vegetable. In this Chef’s Tip, learn the proper method to creating these soups with professional results in your own home.
