Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Feb 6, 2010 07:16 PM

Is it normal for people to be so turned off by puree soups?

I've always been pretty big on soups, purees have long been my favourite style of soup to make. Though whenever I make one, half of my family seems to be morally offended by what I've done, acting as if soups without chunks aren't soup at all.

It just seems strange to me that people would care so much about the texture of a soup, especially when doing a puree seems to enhance the flavour to a certain degree.

It might just be that puree soups are a sort of new concept to my family, though I notice that my Little Brother and Dad are the complainers while my Mom and Older Sister are the praisers, I wonder if it's sort of a man thing then.(Though I am a guy)

Does anybody else seem to run into this problem?

  1. Click to Upload a photo (10 MB limit)
  1. I like pureed soups while my spouse prefers chunky. I have solved this dilemma by using an immersion blender to puree some of the soup while leaving in some chunks. You still get the nice mouth-feel of a smooth pureed soup (especially if beans or potatoes are involved), yet some chunks remain. This keeps us both happy.

    2 Replies
    1. re: visciole

      I often do end up doing that, though it irritates me to no end. I'm something of a perfectionist when it comes to cooking, and have trouble bringing myself to potentially throw off the balance in terms of ingrediant ratios.

      I know it's silly though of course since the stock absorbs the majority of flavour from the solid ingrediants, so at worst the texture is the only thing that might be thrown off to a certain degree.

      1. re: Regnes

        Just a thought but, before pureeing, if you transferred half/a third/whatever to another pot could you do two versions to satisfy both preferences (instead of leaving the whole batch partly chunky).

    2. Maybe they had a tramatic episode with baby food.

      1 Reply
      1. Too much like baby food.

        1. Texture is as important a part of what makes a food good, as is smell, sight and of course taste.
          That being said, you also have to realize that food has an emotional context too. People feel differently about food, some are not impressed by much, it's fuel, others love all aspects of it, dining, cooking, reading. There is no normal. Fuel eaters are going to look at food in a very different way from people who like to cook to perfection.

          'One man's meat is another man's poison'

          1. I find pureed soups to be completely snore worthy. Food to me is texture and flavor, and even though I'm a total glutton, I have to say that I will turn up my nose at a smooth puree. It's just not worth the calories most of the time, and somehow, psychologically, doesn't seem like it's filling.

            1 Reply
            1. re: Vetter

              Pureed soups make me want to hurl, as do "cold" soups! YUK!!!!!!!!!!!!!!!! Give me a vegy and meat loaded soup ANY day!!