Soup Mongole

Ingredients

• one medium-sized carrot
• one white turnip
• one leek
• one-half of a tablespoonful of butter
• one-half of a can of tomatoes
• one-half of a can of peas
• one teaspoonful of butter
• one-half of a teaspoonful of salt
• one-quarter of a teaspoonful of white pepper
• one pint of veal stock
• one teaspoonful of cornstarch

Method

1. 1

   Slice carrot, turnip, and leek, cook in butter.

2. 2

   In another pan, combine tomatoes, peas, butter, salt, pepper, and veal stock, simmer and sieve.

3. 3

   Add cooked vegetables, adjust seasoning, and thicken with cornstarch paste.

4. 4

   Simmer for five minutes and serve.

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 8. The excerpt below is the record exactly as published.

SOUP MONGOLE. Cut into thin slices then into straws one medium-sized carrot, one white turnip and one leek ; put them into a saucepan with one-half of a tablespoonful of butter, cover and cook slowly for five minutes. Into a second saucepan put one-half of a can of tomatoes, one-half of a can of peas drained and mashed, one teaspoonful of butter, one-half of a teaspoonful of salt, one-quarter of a teaspoonful of white pepper and one pint of veal stock and simmer gently for half an hour then press through a sieve. Add the cooked vegetable straws, more seasoning if needed, and one teaspoonful of cornstarch

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