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Puree soups are purees of starchy vegetables or leguminous, where as the a puree of poultry, game , fish, and shellfish are more called coulis. Purees of starchy vegetables or legumes include beans, lentils, split peas, and others. These vegetables have enough starch so the puree will not need anything added to bind it. The secret of good purees is the proper cooking of the ingredients so they can be easily blended. Among the classic purred soups are vichyssoise and leek.
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