If you puree food, you crush or blend it until it is smooth and almost like a thick liquid — no lumps, no pieces you can pick up. Baby food is often a puree. A soup may start as a tomato puree. You can puree with a blender, a stick mixer, or a sieve. The same word is a noun: a potato puree, a fruit puree. Though actually, mash is close but usually thicker and a bit rough; mashed potato still has some body, while a puree is silkier. English borrowed the word from French, which is why some menus still write purée with the accent. Both spellings appear. You can use it as a verb ("puree the soup") or a noun ("a puree of peas").