Puree mongole

There's nothing authentically Mongolian about Purée Mongole, which was invented by Louis Diat, chef at the Ritz-Carlton Hotel in New York City, where he invented that American classic vichyssoise,

Purée Mongole is approximated with one can Campbell's Pea Soup, one can Campbell's Tomato Soup, sufficient milk and water, pinch of curry powder. The Campbell's Soup Company included a recipe for it in their 1949 recipe booklet Easy Ways to Good Meals, and Dinah Shore included it in her cookbook, Someone's in the Kitchen with Dinah (with a dash of sherry). Purée Mongole was J. Edgar Hoover's favorite soup.

Purée Mongole: a better version:

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.Spices: salt, pepper, a scant pinch of ground cloves, turmeric, nutmeg, cumin, curry powder

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.