The Collaborative International Dictionary of English v.0.48:

Pur'ee \Pu`r['e]e"\, n. [F.]
   A dish made by boiling any article of food to a pulp and then
   blending it or rubbing it through a sieve; as, a pur['e]e of
   fish, or of potatoes; especially, a soup the thickening of
   which is so treated.
   [1913 Webster]

The Collaborative International Dictionary of English v.0.48:

Pur'ee \Pu`r['e]e"\, v. t. [F.]
   To grind or blend into a paste with the solids finely
   divided; to make into a puree.
   [PJC]

WordNet (r) 3.0 (2006):

puree
    n 1: food prepared by cooking and straining or processed in a
         blender
    v 1: rub through a strainer or process in an electric blender;
         "puree the vegetables for the baby" [syn: puree,
         strain]

Moby Thesaurus II by Grady Ward, 1.0:

80 Moby Thesaurus words for "puree":
   albumen, batter, bisque, bonnyclabber, borscht, bouillabaisse,
   bouillon, broth, burgoo, butter, chicken soup, chowder, clabber,
   clam chowder, clear soup, consomme, cornstarch, cream, curd, dough,
   egg drop soup, egg white, fish soup, gaum, gazpacho, gel, gelatin,
   glair, glop, glue, gluten, goo, gook, goop, gravy soup, gruel,
   gumbo, gunk, jam, jell, jelly, julienne, loblolly, matzo ball soup,
   minestrone, misoshiru soup, mock turtle soup, molasses, mucilage,
   mucus, mulligatawny, oxtail soup, pap, paste, porridge, pot-au-feu,
   potage, potage au tomate, potato soup, pottage, pudding, pulp,
   putty, rob, semifluid, semiliquid, size, soup, starch, sticky mess,
   stock, syrup, thick soup, thin soup, tomato soup, treacle,
   turtle soup, vegetable soup, vichyssoise, won ton soup