Best 2 Mongole Soup From The 19th Century Americanized Recipes

In the realm of culinary history, few dishes evoke a sense of intrigue and forgotten flavors quite like Mongole Soup. Originating in the 19th century, this unique soup has undergone an intriguing transformation, adapting to American tastes while retaining its essence. Our exploration takes us on a journey through two distinct recipes, each capturing the spirit of Mongole Soup in its own way. The first recipe, unearthed from an 1883 cookbook, presents a classic rendition, brimming with mutton, vegetables, and a rich broth, while the second, dating back to 1918, offers a modernized approach, featuring beef and an array of spices. As we delve into these recipes, we uncover a captivating narrative of culinary evolution, where flavors and techniques intertwine to create a dish that has stood the test of time.

Here are our top 2 tried and tested recipes!

SPLIT-PEA AND TOMATO SOUP (POTAGE MONGOL)

Split-pea and Tomato Soup (Potage mongol) image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, soups and stews, main course

Time 1h15m

Yield 10 servings

Number Of Ingredients 13

Ingredients

1 pound green or yellow split peas
1 pound lean pork bones, cut into two-inch pieces
1 cup coarsely chopped onion
1 clove garlic, finely minced
6 cups water
1 bay leaf
1/2 teaspoon dried thyme
4 cups imported canned tomatoes
Salt, if desired
Freshly ground pepper
2 carrots, trimmed and scraped
1 cup heavy cream
Tabasco sauce

Steps:

Soak the peas or not according to package recommendations.
Put the bones in a kettle and cook over moderate heat until bones start to brown. Add the onion and garlic and cook, stirring, until onion is wilted. Drain the beans and add them to the kettle.Add the water, bay leaf, thyme, tomatoes, salt and pepper to taste. Bring to the boil and let simmer one hour.
Meanwhile, cut the carrots into one-and-one-half-inch lengths.Cut the pieces lengthwise into very thin slices. Stack the slices and cut the slices into very thin julienne strips. Drop the strips into boiling water. Let boil two minutes. Drain thoroughly.
When the soup is cooked, pour it into the container of a food processor or electric blender and blend until smooth. Return it to a saucepan and bring to the boil. Add the cream, Tabasco sauce to taste and the carrots. Serve piping hot.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 8 grams

PUREE MONGOLE SOUP

Puree Mongole Soup image

Provided by Christopher Idone

Categories one pot, soups and stews, appetizer

Time 45m

Yield Six servings

Number Of Ingredients 6

Ingredients

4 to 5 large red, ripe tomatoes, about 4 cups, or canned Italian plum tomatoes, peeled, seeded and juice reserved
2 cups fresh or frozen green peas, thawed
2 cups chicken broth, homemade or canned
Salt and freshly ground white pepper to taste
1 cup heavy cream
1/3 cup fresh chervil sprigs

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

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't be afraid to experiment. There are many different ways to make Mongolian soup, so feel free to add your own personal touch.
Serve the soup hot and fresh. This is the best way to enjoy the flavors of the soup.
Garnish the soup with fresh herbs or vegetables. This will add a pop of color and flavor to the soup.
Serve the soup with a side of bread or rice. This will help to soak up the broth and make a complete meal.

Conclusion:

Mongolian soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own personal taste. With a few simple tips, you can make a Mongolian soup that your family and friends will love.