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.[1]
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.[2][3] 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.[1]
References
- ^ a b Sylvia Lovegren (2005). Fashionable Food: Seven Decades of Food Fads. University of Chicago Press. p. 77–78. ISBN 0226494071. http://books.google.com/books?id=fZIRc28P5xYC&pg=PT88&vq=mongole&source=gbs_search_s&sig=ACfU3U0Cd9WTS-dGxUdzr47nBeasBfswbg. Retrieved on 2008-09-11.
- ^ Alexander Filippini (1889). The Table: How to Buy Food, how to Cook It, and how to Serve it. C. L. Webster & company. p. 158. 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. Retrieved on 2008-09-11.
- ^ "Purée Mongole". privatelabelcookingebooks.com. 2007-09-17. http://www.privatelabelcookingebooks.com/free-recipes/index.php?cmd=recipe&cat=6&recipe=271. Retrieved on 2008-09-11.
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