Puree Mongole Soup Recipes

PUREE MONGOLE SOUP

Puree Mongole Soup image

Provided by Christopher Idone

Categories one pot, soups and stews, appetizer

Time 45m

Yield Six servings

Number Of Ingredients 6

Ingredients

4 to 5 large red, ripe tomatoes, about 4 cups, or canned Italian plum tomatoes, peeled, seeded and juice reserved
2 cups fresh or frozen green peas, thawed
2 cups chicken broth, homemade or canned
Salt and freshly ground white pepper to taste
1 cup heavy cream
1/3 cup fresh chervil sprigs

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)

Split-pea and Tomato Soup (Potage mongol) image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, soups and stews, main course

Time 1h15m

Yield 10 servings

Number Of Ingredients 13

Ingredients

1 pound green or yellow split peas
1 pound lean pork bones, cut into two-inch pieces
1 cup coarsely chopped onion
1 clove garlic, finely minced
6 cups water
1 bay leaf
1/2 teaspoon dried thyme
4 cups imported canned tomatoes
Salt, if desired
Freshly ground pepper
2 carrots, trimmed and scraped
1 cup heavy cream
Tabasco sauce

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

MONGOLE SOUP

Mongole Soup image

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

Ingredients

1 (28 ounce) can tomatoes
1 (15 ounce) can peas
1 onion, chopped
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon baking soda
2 tablespoons flour
2 tablespoons butter
1/2 cup milk

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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