Purée Mongole
Purée Mongole is a split pea soup that gets its character from a spice rack rather than a ham bone. Cloves, turmeric, cumin, nutmeg and curry powder go in with the turnip, celery, carrot and onion, and the peas soak in chicken broth first. A cornstarch slurry gives a smooth finish, and a spoonful of sour cream with a pinch of nutmeg cools each bowl.
Instructions
Put the split peas in a pot and pour in the chicken broth, adding enough water to cover the peas.
Bring the pot to a boil, then take it off the heat and leave the peas to soak.
Grate the carrot and chop the onion, using about the same amount of each.
Stir the carrot, onion, diced turnip and chopped celery into the peas. Season with salt, pepper, cloves, turmeric, nutmeg, cumin and curry powder.
Simmer gently for about an hour, until the vegetables are very soft. Taste and adjust the seasoning.
Stir cornstarch into water until the mixture is as thin as cream. Bring the soup back to a simmer, stir in the slurry, and cook for a minute or two until it thickens.
Loosen the soup with stock or milk if it is thicker than you like. Serve hot, topped with a small dab of sour cream and a light dusting of nutmeg.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
