Puree Mongole Soup Food

"MONGOLE SOUP" FROM THE 19TH CENTURY. AMERICANIZED

Steps:

• SOUP 1
• SOUP 2
• If you want homemade croutons, see my recipe: https://www.justapinch.com/recipes/bread/savory-bread/buttered-crunchy-croutons.html
• YOU have options. This is what I added to my soup. Parsley, pepper, and sour cream, just the basics
• This turned out so good I ate 2 large bowls.. and no leftovers...That's a first!. Devil made me do it! HINT: Stock up on the canned soups... Winter is a comin! Be prepared. Next time I will double the recipe.
• DID YOU KNOW?--INTERESTING INFORMATION: Worcestershire Sauce is a carefully blended & aged sauce containing over one hundred ingredients many of them from distant parts of the world. The first mention of this piquant sauce comes from writings of ancient Phoenicians. Later the Romans mention it as a fine morning "pick me up". In fact, it was concocted in INDIA,centuries before it was one day manufactured in the city of Worcester, England. So its name is misleading, it is definitely not of English origin! A little trivia information is always fun to know. This was found in the same cookbook as above.

PUREE MONGOLE SOUP

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.

MANGO PURéE

Steps:

• Peel and pit 1 ripe mango and cut into pieces. In a food processor purée mango with 1 1/2 tablespoons sugar and 1 teaspoon fresh lemon juice until smooth. Purée keeps, covered and chilled, 3 days. Drizzle purée decoratively onto plates.