How to make soups and sauces with a food mill

French leek and potato soup made by Martha Rose Shulman with her food mill. The cookbook author and food writer is a fan of the textures that food mills deliver.

French leek and potato soup made by Martha Rose Shulman with her food mill. The cookbook author and food writer is a fan of the textures that food mills deliver.

(Mel Melcon / Los Angeles Times)

June 14, 2016 3:59 PM PT

How to make 'rustic' purees with a food mill

Martha Rose Shulman is quite attached to her food mill, an inexpensive Moulinex model that she bought 35 years ago in Paris.

(Mel Melcon / Los Angeles Times)

How to make 'rustic' purees with a food mill

A metal food mill.

(Mel Melcon / Los Angeles Times)

How to make 'rustic' purees with a food mill

Martha Rose Shulman puts fava beans through her food mill to make a purée.

(Mel Melcon / Los Angeles Times)

Apricot purée made by Martha Rose Shulman with a food mill.

Apricot purée made by Martha Rose Shulman with a food mill. (Mel Melcon / Los Angeles Times )

Fava bean purée made by Martha Rose Shulman.

Fava bean purée made by Martha Rose Shulman. (Mel Melcon / Los Angeles Times )

A simple marinara sauce made by Martha Rose Shulman using a food mill.

A simple marinara sauce made by Martha Rose Shulman using a food mill. (Mel Melcon / Los Angeles Times )

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