Purée Mongole

Purée Mongole, also called Cream Mongole, is a creamed split pea-tomato soup of unknown origin that dates back to the at least the late 1800's. Popular during the period between the 1920s–1940s, it is similar to boula.cite book |url=http://books.google.com/books?id=fZIRc28P5xYC&pg=PT88&vq=mongole&source=gbs_search_s&sig=ACfU3U0Cd9WTS-dGxUdzr47nBeasBfswbg |title=Fashionable Food: Seven Decades of Food Fads |author=Sylvia Lovegren |publisher=University of Chicago Press |date=2005 |isbn=0226494071 |page=pp. 77–78 |accessdate=2008-09-11 |quote=]

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 be seasoned with curry powder, salt, pepper, ground cloves, tumeric, nutmeg, cumin, and basil.cite book |url=http://books.google.com/books?id=yzgEAAAAYAAJ&pg=PA158&lpg=PA158&dq=Pur%C3%A9e+Mongole+-wiki&source=web&ots=nsxL9O9kY7&sig=B_LDBe5YQ4uLqhy1IuW4pJeLeEk&hl=en&sa=X&oi=book_result&resnum=20&ct=result |title=The Table: How to Buy Food, how to Cook It, and how to Serve it |author=Alexander Filippini |publisher=C. L. Webster & company |date=1889 |page=p. 158 |quote= |accessdate=2008-09-11] [cite web |url=http://www.privatelabelcookingebooks.com/free-recipes/index.php?cmd=recipe&cat=6&recipe=271 |title=Purée Mongole |publisher=privatelabelcookingebooks.com |date=2007-09-17 |accessdate=2008-09-11] Simplified recipes printed in many cookbooks of the time, including the 1946 edition of the Joy of Cooking, used canned, condensed pea and tomato soups as a base with additional vegetables and seasonings added.

References