Tags: Food.

Purée Mongole also called Cream Mongole is a creamed split pea-tomato soup of unknown origin that dates back to the at least the late 19th century. Popular during the period between the 1920s–1940s it is similar to boula.Purée Mongole is usually made with carrots onions white turnips leeks a stock (either beef or chicken) and milk. Depending on the recipe it can be seasoned with curry powder salt pepper ground cloves turmeric nutmeg cumin and basil.

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