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“As it turned out, the pur¨¦e of spring vegetables exceeded Mr. Ravenel's description. The soft reddish-orange emulsion really did taste like a garden. It was a bold, creamy harmony of astringent tomato, sweet carrots, potatoes, and greens, bound together in a lively snap of springtime. As Phoebe bit into a half-crisp, half-sodden crouton, she closed her eyes to savor it. God, it had been so long since she'd really tasted anything.”
― Lisa Kleypas, Devil's Daughter

“Beef consomm¨¦ or pur¨¦e of spring vegetables," she read aloud. "I suppose I'll have the consomm¨¦."
"You'd choose weak broth over spring vegetables?"
"I've never had much of an appetite."
"No, just listen: the cook sends for a basket of ripe vegetables from the kitchen gardens- leeks, carrots, young potatoes, vegetable marrow, tomatoes- and simmers them with fresh herbs. When it's all soft, she pur¨¦es the mixture until it's like silk, and finishes it with heavy cream. It's brought to the table in an earthenware dish and ladled over croutons fried in butter. You can taste the entire garden in every spoonful.”
― Lisa Kleypas, Devil's Daughter

“Ooh, but the most surprising dish of all was Mr. Tsukasa's four shades of Green Tea Puree! He pureed each type of tea leaf together with the vegetables, mushrooms or beans that best complemented it and then wove them together into a single, harmonious dish!"
He boiled the chickpeas. And for the asparagus and artichoke, he cleaned and sliced them before saut¨¦ing them in butter. Once all were gently heated through, he teamed them up with their specific tea leaf, placed them in a food processor and pureed them!
He seasoned the resulting puree with just a touch of salt, pepper and butter and then plated them in spinning-wheel arrangement, making an elegant dish of the gently shifting flavors of green tea!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 27 [Shokugeki no Souma 27]

“It's a layer of Royale !
It's very similar to Japan's Chawanmushi !"
*Royale is a savory custard of eggs, consomm¨¦ and spices baked in a water bath until firm. It's usually cut into fanciful shapes and used as a soup garnish.*
"What?!"
Mmmm! The savoriness of consomm¨¦ and porcini mushrooms gushes through the mouth! Its texture its satiny, melting on the tongue in a silky rush!
Royale hare and Royale eggs- both kingly dishes have been combined together seamlessly. But that isn't the only thing hidden in this dish!
There's also a chestnut confit and an apple and fig puree! The mellow, savory flavor of the egg custard resonates with refreshing notes of sweet and tart from the fruits...
... cutting through the thick richness of the hare meat until it tastes so light you could finish the whole dish in a breeze!
All this without losing an ounce of the dish's heavily powerful impact!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 29 [Shokugeki no Souma 29]

“Alles is beter dan hier. Het is hier ¨¦¨¦n prutpuree.”
― Petra Hermans

“ The fish is grilled to delicate, flaky perfection...
The cabbage puree is an unusual choice...
... but its smooth texture and mild, sweet flavor compliment the seer fish beautifully.
In combination, the seer fish- in season in the spring- and the spring cabbage each magnify the deliciousness of the other.
It's a dish as gorgeous as a fresh spring day! ”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

“For iron and pep, I wanted to make a cold lentil salad with a zingy orange-ginger vinaigrette, handfuls of chopped herbs, and slices of white peach. (The purple-green Puy lentils, more common than the orange ones in France, just seemed too dark for a summer salad.) After unpacking half the kitchen while standing, against my better judgement, on a kitchen chair, I ended up not with orange lentils, but with a bag of yellow split peas. That would have to do.
The split peas had been hiding up there for a while--- I'm pretty sure I bought them after a trip to Puglia, where we were served warm split-pea puree drizzled with wonderful glass-green olive oil and a grind of fresh pepper. Still hankering after a cold salad, I tried cooking the dried peas al dente, as I would the lentils, but a half hour later, where the lentils would have been perfect, the split peas were a chalky, starchy mess. I decided to boil on past defeat and transform my salad into the silky puree I'd eaten with such gusto in Italy.
When the peas were sweet and tender and the liquid almost absorbed, I got out the power tools. I'm deeply attached to my hand blender--- the dainty equivalent of a serial killer's obsession with chain saws. The orange-ginger vinaigrette was already made, so I dumped it in. The recipe's necessary dose of olive oil would have some lively company.
The result was a warm, golden puree with just enough citrus to deviate from the classic. I toasted some pain Poil?ne, slathered the bread with the puree, and chopped some dill. My tartines were still lacking a bit of sunshine, so I placed a slice of white peach on top.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes