|Split peas, tomatoes, carrots, onions, white turnips, leeks, stock (beef or chicken), milk|
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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 19th century. Popular during the period between the 1920s–1940s, it is similar to boula.
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, turmeric, nutmeg, cumin, and basil. 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.
- Sylvia Lovegren (2005). Fashionable Food: Seven Decades of Food Fads. University of Chicago Press. p. 77–78. ISBN 0-226-49407-1. Retrieved 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. Retrieved 2008-09-11.
- "Purée Mongole". privatelabelcookingebooks.com. 2007-09-17. Retrieved 2008-09-11.
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