A TOUCH OF HISTORY:

It is legend the Mongol™ Pencil was named after ‘Purée Mongole™,’ the favorite soup of pencil baron John Eberhard Faber.

Purée Mongole, also called Cream Mongole, is a creamed split pea-tomato soup. The first printed recipe was in 1889. Purée Mongole is usually made with carrots, onions, white turnips, leeks, a beef/chicken stock, and milk. Depending on the recipe, it can include carrots, curry powder, ground cloves, turmeric, nutmeg, cumin, and basil.

Ingredients

Six servings

  • 4 to 5 large red, ripe tomatoes, about 4 cups, or canned Italian plum tomatoes

  • 2 cups green peas

  • 2 cups chicken broth

  • Salt and freshly ground white pepper to taste

  • 1 cup heavy cream

  • ⅓ cup fresh parsley

Preparation

  1. Step 1

    In a food processor, pulse the tomatoes on and off and puree until smooth. Place the pureed tomatoes and the juice in a medium pan and set aside.

  2. Step 2

    Cook the peas in a saucepan of boiling water until almost tender, about 10 minutes. Drain. Puree the peas in the food processor and fold into the tomato puree.

  3. Step 3

    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.

  4. Step 4

    Divide the soup into six heated soup plates and top with parsley.

  5. Serve immediately.