PUREE MONGOLE SOUP
Provided by Christopher Idone
Categories one pot, soups and stews, appetizer
Time 45m
Yield Six servings
Number Of Ingredients 6
Steps:
- Place the tomato pulp in the bowl of a food processor. Pulse on and off and puree until smooth. Place the pureed tomatoes and the reserved juice in a medium nonreactive pan and set aside.
- In a saucepan of lightly salted, boiling water, cook the peas until almost tender, about 10 minutes. Drain. Puree the peas in the food processor and fold into the tomato puree. (If using frozen peas, puree in the food processor without precooking.)
- Add the stock and seasonings to the puree mixture and place the pan over high heat and bring to a boil. Add the cream and bring to a boil again. Reduce the heat and simmer for 20 minutes.
- Evenly divide the soup into six heated soup plates and top with the chervil sprigs. Serve immediately.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 507 milligrams, Sugar 6 grams
SPLIT-PEA AND TOMATO SOUP (POTAGE MONGOL)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, main course
Time 1h15m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Soak the peas or not according to package recommendations.
- Put the bones in a kettle and cook over moderate heat until bones start to brown. Add the onion and garlic and cook, stirring, until onion is wilted. Drain the beans and add them to the kettle.Add the water, bay leaf, thyme, tomatoes, salt and pepper to taste. Bring to the boil and let simmer one hour.
- Meanwhile, cut the carrots into one-and-one-half-inch lengths.Cut the pieces lengthwise into very thin slices. Stack the slices and cut the slices into very thin julienne strips. Drop the strips into boiling water. Let boil two minutes. Drain thoroughly.
- When the soup is cooked, pour it into the container of a food processor or electric blender and blend until smooth. Return it to a saucepan and bring to the boil. Add the cream, Tabasco sauce to taste and the carrots. Serve piping hot.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 8 grams
GERMAN PEA SOUP
What distinguishes this pea soup is the addition of condensed beef broth which makes it much more substantial. It's definitely the main attraction and not merely the first course. Soaking the peas overnight cuts down on the cooking time quite a bit.
Provided by Mary Leverington
Categories Beans
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash split peas in water.
- Soak overnight in water to cover.
- Drain the next morning.
- Heat oil in a large Dutch oven.
- Saute onion and celery until soft.
- Add chopped garlic, thyme, marjoram, and sage.
- Stir and cook for another minute.
- Add ham hock, beef broth, split peas, and carrots.
- Cover pot and bring to a boil.
- Adjust heat until you can maintain a slow simmer.
- After the soup is the consistency you like (I like my peas completely dissolved), remove ham hock.
- Allow to cool somewhat.
- Discard fat and bones.
- Slice meat and return to pot.
- Season to taste.
MONGOLE SOUP
Powdered milk, mixed as per directions may be used if you do not have access to fresh milk. You can also use canned condensed tomato and pea soup, thus eliminating the need to mash.
Provided by SandyCooks
Categories Canadian
Time 25m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine the tomatoes, peas, onion, sugar, salt and pepper and cook for 10 minutes.
- Mash the peas and tomatoes or put them through a sieve and return them to the liquid.
- Add the soda, then make a white sauce of the flour, melted butter and milk and add this to the soup.
- Reheat and serve hot.
Nutrition Facts : Calories 451.8, Fat 15.2, SaturatedFat 9, Cholesterol 39.1, Sodium 1036, Carbohydrate 65.6, Fiber 17.6, Sugar 27.6, Protein 18.4
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