Potage Mongol Recipes

POTAGE MONGOL

Steps:

• In a deep, 2½-quart heat-resistant, non-metallic casserole or heat-resistant, non-metallic soup tureen, combine the tomato soup, pea soup and water; stir until smooth. Heat, covered, in microwave oven 10 minutes or until soup bubbles. Stir several times during heating. Before serving, stir in sherry.

SPLIT-PEA AND TOMATO SOUP (POTAGE MONGOL)

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.

"MONGOLE SOUP" FROM THE 19TH CENTURY. AMERICANIZED

Steps:

• SOUP 1
• SOUP 2
• If you want homemade croutons, see my recipe: https://www.justapinch.com/recipes/bread/savory-bread/buttered-crunchy-croutons.html
• YOU have options. This is what I added to my soup. Parsley, pepper, and sour cream, just the basics
• This turned out so good I ate 2 large bowls.. and no leftovers...That's a first!. Devil made me do it! HINT: Stock up on the canned soups... Winter is a comin! Be prepared. Next time I will double the recipe.
• DID YOU KNOW?--INTERESTING INFORMATION: Worcestershire Sauce is a carefully blended & aged sauce containing over one hundred ingredients many of them from distant parts of the world. The first mention of this piquant sauce comes from writings of ancient Phoenicians. Later the Romans mention it as a fine morning "pick me up". In fact, it was concocted in INDIA,centuries before it was one day manufactured in the city of Worcester, England. So its name is misleading, it is definitely not of English origin! A little trivia information is always fun to know. This was found in the same cookbook as above.