A soup of green peas garnished with juliennes of chicken meat and leeks.

A soup of puréed green beans and potatoes with milk, garnished with decorative shapes of green beans.

A soup of puréed carrots thickened with rice and finished with butter and sometimes cream.

A soup of puréed carrots thickened with potatoes and garnished with croûtons.

A soup of puréed potatoes and watercress garnished with blanched and shredded watercress leaves.

"Anchovies puréed in the style of Provence." Anchovies, black olives, capers, garlic, olive oil and herbs crushed and used to garnish other dishes or for canapés. Different versions may have added mustard, brandy or Worcestershire sauce.

"Puréed artichoke soup in the style of Algeria." Soup made from puréed artichokes and sweet potatoes with grilled hazelnuts garnished with diced artichoke hearts and croûtons.

"Carrot purée." Carrots boiled, sieved and mixed with cream and butter.

"Celery purée." A soup of puréed celery and potatoes with added milk and butter.