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
Turtle soup, also known as Terrapin soup, is a soup or stew made from the meat of turtles. Differing versions of the soup exist in some cultures and are viewed as a delicacy.
Versions China
In China, and in several countries in Southeast A ...
.
Purée Mongole is usually made with
carrots,
onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...
s, white
turnip
The turnip or white turnip ('' Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word ''turnip'' is a compound of ''turn'' as in turned/rounded on a lathe and ...
s,
leeks, a stock (either beef or chicken) and milk. Depending on the recipe, it can have
julienne carrots and be seasoned with
curry powder
Curry powder is a spice mix originating from the Indian subcontinent where it is typically called garam masala.
History
Key ingredients of curry powder consist of ginger, garlic, fennel, mace, cumin, coriander, cardamom, cinnamon and turmeric ...
, 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
''Joy of Cooking'', often known as "''The Joy of Cooking''", is one of the United States' most-published cookbooks. It has been in print continuously since 1936 and has sold more than 20 million copies. It was published privately during 1931 by ...
'', used canned, condensed pea and tomato soups as a base with additional vegetables and seasonings.
[
]
See also
* List of soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times.
Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ...
References
{{DEFAULTSORT:Puree Mongole
Soups