Recipes > Soups > The Method To Make Potage Mongol

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As soon as the greens are achieved, add the pea puree, the strained tomatoes and one quart of fine inventory; prepare dinner for a few minutes, season to type, and serve. Puree the soup, working in batches as needed, in a processor or blender. Rinse out the pan, pour the soup again into the saucepan, and produce the soup to a simmer. Cook a cup of carrots cut in shoestrings and a cup of fresh peas. Mix and heat a can of Campbell’s tomato soup and certainly one of Campbell’s cut up pea; add the carrots, (Pg. 129—ed.) peas, and half a teraspoonful of onion juice and serve from a tureen, with bread sticks. Sherry, a scant tablespoonful to a serving, provides the final contact.

Put 1 can of tomatoes in a saucepan and with it 2 cups of sturdy vegetable broth, 1 stalk of celery, 1 slice of onion, (Pg. 60—ed.) 1 bay leaf, 3 allspice, 3 cloves, salt and pepper, and let cook slowly for half an hour. Pour the liquid via a sieve, urgent with it as much of the tomato as will go, reserving the celery. Pick over one pint of dried peas and soak over night in chilly water. Drain and put them in a saucepan with two and a half quarts of cold water, a half onion, a few celery leaves and 1 / 4 pound of salt pork. A small ham bone could also be used as an alternative of the salt pork. Bring slowly to a boil and simmer until peas are gentle enough to rub through a sieve—about three or 4 hours.

Popular through the period between the 1920s–1940s, it’s similar to Boula which is made with turtle soup. Open a quart can of tomatoes and pour contents into a saucepan. Add two cupfuls of water, one scant tablespoonful of sugar, one small bay leaf, ten peppercorns, 4 whole cloves and one slice of onion. Bring to a boil, cowl saucepan and simmer slowly for twenty minutes. Strain and season with one scant teaspoonful of salt. Melt three tablespoonfuls of butter and blend in three tablespoonfuls of flour till completely smooth.

Cut up in julienna shape, one medium-sized sound carrot, one small turnip, and one leek; place them in a saucepan with half an ounce of butter on the hoit range, cover the pan, and let simmer for five minutes. Peel two good-sized ripe tomatoes, cut them into quarters, put them in a saucepan with a quarter of an oz of butter; season with one pinch of salt and half a pinch of pepper, add one gill of white broth (No. 99). Let prepare dinner for twenty minutes on a brisk fireplace. The peas wil ltake barely longer to arrange dinner, so start them upfront of the greens en Julienne.

Blend the puree of lentils in an electrical blender. This would possibly need to be carried out in two or extra operations. Purée Mongole, also known as Cream Mongole, is a creamed split pea-tomato soup of unknown origin that dates back to the no less than the late 1800’s. Popular during the interval between the 1920s–1940s, it’s similar to boula. And if the soup becomes too thick after it has been chilled, as it usually does, simply stir in considerably water when rewarming it to realize the desired consistency.

Simplified recipes printed in plenty of cookbooks of the time, along with the 1946 version of the Joy of Cooking, used canned, condensed pea and tomato soups as a base with further greens and seasonings added. Cut carrots, white turnips and leeks in Julienne slices and cook dinner dinner in boiling, salted water until tender, also prepare dinner dinner a quantity of green peas in a separate saucepan. Purée Mongole is usually made with carrots, onions, white turnips, leeks, a stock and milk. Depending on the recipe, it could 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 plenty of vintage cookbooks, together with the 1946 edition of the Joy of Cooking, used canned, condensed pea and tomato soups as a base with extra vegetables and seasonings. Simplified recipes printed in lots of cookbooks of the time, together with the 1946 version of the Joy of Cooking, used canned, condensed pea and tomato soups as a base with further vegetables and seasonings added.