Mongole Soup

Ingredients

• y, pint of dried peas
• cut 1 medium-sized, well-cleaned carrot
• cut 1 white onion
• 1 fine-cut leek
• place the vegetables over the fire with 1 tablespoonful butter
• cover with 1 pint of boiling stock
• Stew y^ can tomatoes
• y, tablespoonful butter
• Ys teaspoonful salt
• ^j^ teaspoonful pepper
• 1 teaspoonful sugar
• 1 quart of good stock

Method

1. 1

   Place a saucepan with dried peas over the fire; cover with cold beef stock; boil till tender, then press them through a sieve.

2. 2

   Cut the carrot, onion, and leek into strips and cook with butter for 10 minutes; cover with boiling stock and cook till tender.

3. 3

   Stew the tomatoes with butter, salt, pepper, and sugar for 20 minutes, then strain.

4. 4

   Add the pea purée, strained tomatoes, and stock; cook for a few minutes; season to taste and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 12. The excerpt below is the record exactly as published.

Mongole Soup. — Place a saucepan with y, pint of dried peas over the fire ; cover with cold beef stock ; boil till tender, and then press them through a sieve ; cut 1 medium-sized, well-cleaned carrot into thin slices, lay several slices over one another, and cut into strips like straws ; cut 1 white onion the same way, and add to this 1 fine-cut leek; place the vegetables over the fire with 1 table- spoonful butter, cook 10 minutes ; then cover with 1 pint of boiling stock and cook till tender. Stew y^ can tomatoes with y, table- spoonful butter, Ys teaspoonful salt, ^j^ teaspoonful pepper, and 1 teaspoonful sugar for 20 minutes, and then strain. As soon as the vegetables are done add the pea pur6e, the strained tomatoes, and 1 quart of good stock

Cook this with the app: pantry check, scaling, and the assistant.