Cookbook:Purée Mongole

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Purée Mongole



  1. One pound dry split peas, in water to cover, plus a can of chicken broth, brought to the boil momentarily and left covered, to soak.
  2. Meanwhile, assemble the same amounts of grated carrot, chopped onion, one white turnip, three stalks of celery, chopped.
  3. Add the spices.
  4. Simmer slowly about an hour, or until veggies are well softened. Correct salt to taste.
  5. Make a liaison of cornstarch, separately mixed in water first to a thin cream. Bring back to the simmer briefly.
  6. Blend. Thin with stock (or milk) to the right consistency. It should be thick.

Optional garnish: a floating dab of sour cream with a light sprinkling of nutmeg.