Potage Mongol Food

POTAGE MONGOL

Steps:

• In a deep, 2½-quart heat-resistant, non-metallic casserole or heat-resistant, non-metallic soup tureen, combine the tomato soup, pea soup and water; stir until smooth. Heat, covered, in microwave oven 10 minutes or until soup bubbles. Stir several times during heating. Before serving, stir in sherry.

SPLIT-PEA AND TOMATO SOUP (POTAGE MONGOL)

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.