Mongole Soup From The 19th Century Americanized Recipes
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
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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