This site uses cookies. Some of these cookies are essential to the operation of the site, while others help to improve your experience by providing insights into how the site is being used. For more information, please see the ProZ.com privacy policy.
Cookie settings
appréhender
la gaufrette

Glossary entry

French term or phrase:

soupe moulinée

English translation:

coarse purée (or coarsely-puréed soup)

Added to glossary by Martin Hoffman
May 2, 2010 20:07
14 yrs ago
13 viewers *
French term

soupe moulinée

French to English Other Cooking / Culinary Soup
This is basically a coarse purée. The text I'm translating is about the soup market in a European country and the potential for marketing an electric soup maker there (it's like a food processor or blender with an integrated heating element). The market study distinguishes between three broad categories based on consistency (texture):

1. Chunky: Includes soups and stews containing chunks of meat and/or vegetables that have been chopped but not put through a blender.

2. Soupes moulinées...

3. Smooth: includes veloutés, purées, cream of [tomato, asparagus, mushroom, etc.]

The device in question has two blender settings: one gives you the "mouliné" consistency and the other gives you the "velouté" consistency.

I have had soupe moulinée in France but not anywhere else, so I don't know what it's called in English, and my dictionaries and online resources haven't been very helpful thus far. The consistency is like a very coarse purée, but it's finer than minced or grated. Any ideas?
Proposed translations (English)
4 +2 coarse purée
3 +6 semi-blended soup
3 +1 thick soup
4 thickly blended/puréed/passed soups
3 thick-blend soup

Discussion

emiledgar May 3, 2010:
Up with soup passers! In fact the new moulin à légumes are rather pricy items, but completely worth it. I say a pox on mixers and kitchen robots!
Rachel Fell May 3, 2010:
@ bohy In the UK potatoes are usually mashed with something like this handy utensil (masher, in case the link is forbidden here) http://www.kitchenaria.com/baking-and-roasting/silicon-bakin... prior to further beating by wooden spoon or electric whisk
Tony M May 3, 2010:
Ben oui ... ..et pendant la coupure du courant après la grand tempête, qui durait ici 12 jours, ça s'est avéré rudement pratique, d'ailleurs !

Mon associé, chef cuisiner de son état, m'interdit même le Mouli pour faire sa purée, il faut que je la foule à la main à travers un chinois classique — ça, c'est la galère !!
Anne Bohy May 3, 2010:
le moulin à légumes n'a pas disparu Bien que les "quincailleries de ménage" aient quasiment disparu, on trouve encore des moulins à légumes, alias presse-purée, dans les supermarchés en France (au moins en province). Preuve que certains les achètent... L'avantage, c'est que ça ne massacre pas les pommes de terre comme le mixer, et que ça retient les "fils" des légumes (poireaux, surtout).
Colin Morley (X) May 3, 2010:
Huile de coude I hadn't heard this expression before either - thanks for the education, bohy!
Rachel Fell May 2, 2010:
@bohy Quite agree, but lots of people don't have food mills these days I suppose, and don't have time to use a sieve either - thanks, didn't know "huile de coude" :-)
Anne Bohy May 2, 2010:
no blender, please! Une soupe moulinée, une vraie, ne se fait pas au mixer, mais au moulin à légumes (et à l'huile de coude). Et le résultat n'a rien à voir... Mais le bel appareil électrique dont parle Martin ne fait pas forcément une vraie soupe moulinée non plus, alors toutes les approximations sont permises !
Joan Berglund May 2, 2010:
agree with Colin On both counts - no passed soup please. Then you could call the settings something like "fine blend" and "course blend"
Travelin Ann May 2, 2010:
There's a brand here in the US, a subset of Campbell's, labelled "Chunky Soups." Almost more like a stew than a soup - vegetables and meat are coarsely chopped pieces.
Colin Morley (X) May 2, 2010:
Go with your original thinking Yes it doesn't translate readily - and "passed soup" sounds too disgusting for words - So how about "coarsely blended" and "finely blended" more or less as you suggested in the beginning?
Tony M May 2, 2010:
I'd avoid any reference to 'thickened' ... since these soups are usually thick by their very nature, and hence have not been 'liées' or 'montées'.
Travelin Ann May 2, 2010:
This definition: http://en.foodlexicon.org/r0000720.php refers to "thickened" soups and seems to distinguish cream and velouté as 2 different types.

Is this the product? http://www.youtube.com/watch?v=g4Ip_hO2Rqg
Martin Hoffman (asker) May 2, 2010:
Mouliné: both a soup and a blender setting I should have added that I also need to figure out what to call the setting on the blender that gives you the "mouliné" consistency. I'm toying with "mill" because the texture is similar to what you'd get from using a food mill. That being said, I don't think we normally say "milled soup" in English.

Proposed translations

+2
3 hrs
Selected

coarse purée

as opposed to a fine purée, which I'd suggest for the 3. category.

For me, a thick soup could have pieces in it, for example.

--------------------------------------------------
Note added at 3 hrs (2010-05-02 23:24:58 GMT)
--------------------------------------------------

When cool enough, reduce the soup to a coarse purée in a food processor. Season to taste with salt and pepper as necessary.

Read more: http://www.dailymail.co.uk/home/you/article-1164514/Recipe-F...


http://www.dailymail.co.uk/home/you/article-1164514/Recipe-F...
Peer comment(s):
agree cmwilliams (X) : yes, the 'pulse' setting on a food processor is often used for this.
15 hrs
Thak you cm :-)
agree Joan Berglund : agree, agree with "fine puree" for the other as well
17 hrs
Thankyou Joan :-)
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Thank you! I'm not positive I'd put these terms on the actual machine, but since I was translating a description of a prototype, I think this works."
+1
6 mins

thick soup

Like you, I don't think this specific distinction is really made in EN — we have 'chunky soups' and we have 'thick soups', and then there are the thinner varieties, of which we would probably only distinguish 'consommé'

--------------------------------------------------
Note added at 8 mins (2010-05-02 20:16:24 GMT)
--------------------------------------------------

Or you might want to go for a more prosaically technical description and describe it as a 'liquidized soup' — which is, after all, basically what it is!

--------------------------------------------------
Note added at 9 mins (2010-05-02 20:17:12 GMT)
--------------------------------------------------

'liquidized' vs 'chunky' is probably going to be the best way to go.
Peer comment(s):
agree Travelin Ann : or maybe a "cream soup?"
18 mins
Thanks, Ann! Trouble is, 'velouté' and cream soups are a different category again; this is one that would be chunky if it hadn't been liquidized!
Something went wrong...
+6
16 mins

semi-blended soup

This might be an option, i.e. chunky (not blended), semi-blended, smooth (fully blended).
Note from asker:
Hello Emma: I very nearly chose your answer, but I was afraid some people might think that a certain amount of a "semi-blended" soup would be blended and a certain amount of it wouldn't--in other words, that it would be an uneven blend, when in fact the result from this blender setting is very even, even if it is coarse. Anyway, thanks for the suggestion! ~Martin
Peer comment(s):
agree Ana Delgadillo
3 mins
agree Tony M : Not bad! At least it's technically accurate, albeit a little unwieldy?
57 mins
agree Chris Hall
2 hrs
agree Sheila Wilson : Possibly the best way to go.
11 hrs
agree B D Finch
13 hrs
agree Sarah Puchner : nice solution ... or semi-puréed?
18 hrs
Something went wrong...
29 mins

thickly blended/puréed/passed soups

The purée button on the mixer, carefully used will give you a thick consistency. Personally I prefer to pass soup through a manual soup passer using the plates with the bigger and medium holes (I pass the soup twice). Even in my restaurant I didn't allow mixers or cuisinearts for soup-making.
Peer comment(s):
neutral Tony M : Yes, but in UK En a least, we certainly don't talk about a 'passed soup' for a 'soupe passée'; and purée really isn't right in EN either for any true soup.
43 mins
Something went wrong...
12 hrs

thick-blend soup

What about combining Emma's answer with Tony's? It is a thick soup after all and semi-blended soup sounds unfinished to me - as if half is blended and the other half is not!
Something went wrong...
Close search
Term search
  • All of ProZ.com
  • Term search
  • Jobs
  • Forums
  • Multiple search