(n.) A dish made by boiling any article of food to a pulp and rubbing it through a sieve; as, a puree of fish, or of potatoes; especially, a soup the thickening of which is so treated.

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