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Purée Mongole

Tomato soup

Field	Value
name	Purée Mongole
alternate_name	Cream Mongole
type	Soup
main_ingredient	Split peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk

Purée Mongole, also called Cream Mongole, is a creamed split pea-tomato soup of unknown origin; a recipe for it was printed in 1889. Popular during the period between the 1920s–1940s, it is similar to Boula which is made with turtle soup.

Purée Mongole is usually made with carrots, onions, white turnips, leeks, a stock (either beef or chicken) and milk. Depending on the recipe, it can have julienne carrots and be seasoned with curry powder, ground cloves, turmeric, nutmeg, cumin, and basil, in addition to salt and pepper. Simplified recipes printed in many vintage cookbooks, including the 1946 edition of the Joy of Cooking, used canned, condensed pea and tomato soups as a base with additional vegetables and seasonings.

References

Alessandro Filippini, 1889. ''The Table: How to Buy Food, How to Cook It, an How to Serve It'' (New York: Charles L. Webster) p 158; [http://www.barrypopik.com/index.php/new_york_city/entry/mongole_soup_potage_mongole_puree_mongole_creme_mongole quoted on-line, with other vintage recipes].
Sylvia Lovegren. (2005). "Fashionable Food: Seven Decades of Food Fads". University of Chicago Press.
Alexander Filippini. (1889). "The Table: How to Buy Food, how to Cook It, and how to Serve it". C. L. Webster & company.
(2007-09-17). "Purée Mongole". privatelabelcookingebooks.com.

Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

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