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Purée Mongole

Purée Mongole — a soup recipe, 16 ingredients.

Soup

contains dairycontains nutscontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 lb dry split peas
  • Water
  • Chicken broth
  • Carrot, grated
  • Onion, chopped
  • 1 white turnip, diced
  • 3 stalks celery, chopped
  • Salt
  • Pepper
  • Ground cloves
  • Turmeric
  • Nutmeg
  • Cumin
  • Curry powder
  • Cornstarch
  • Sour cream, as a garnish
Make it lactose-friendly
  • Sour cream, as a garnish → lactose-free sour cream or coconut yogurt

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Add the split peas to a pot. Add the chicken broth and enough water to cover the peas.
  2. Bring the peas to a boil, then remove from the heat and let soak.
  3. Prepare equal quantities of grated carrot and chopped onion.
  4. Add the carrot, onion, turnip, and celery to the split peas. Mix in salt, pepper, cloves, turmeric, nutmeg, cumin, and curry powder.
  5. Simmer everything slowly for about an hour, or until the vegetables are well softened. Adjust seasoning to taste.
  6. Make a mixture of cornstarch and water with the consistency of thin cream.
  7. Bring the split peas to a simmer. Mix in the cornstarch slurry, and cook for a minute or two until thickened.
  8. Adjust the consistency with stock (or milk) as desired.
  9. Serve hot. If desired, garnish with a floating dab of sour cream and a light sprinkling of nutmeg.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0