CookEat Recipe
Potage Mongole
Split-pea and tomato soups combined with fine vegetable strips and cooked green peas.
Method
Steps
Step 1
Rinse the half pint dried split green peas and soak in plenty of fresh water for twelve hours in the refrigerator at 40°F or colder. Drain them on a sieve. Keep the drained peas refrigerated until the broth is ready.
Step 2
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with room for the full batch and safe headspace. Bring to a boil and carefully skim off the scum.
Step 3
Peel the four medium carrots, two small turnips and two onions and leave them whole. Add them with the one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 4
Strain the broth through clean food-safe cheesecloth. Measure one pint of the actual strained broth for this soup and keep that portion hot. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath and refrigerate at 40°F or colder within two hours; freeze if keeping longer. If using chilled broth later, bring it back to a boil before use.
Step 5
Put the soaked peas in a saucepan with half a sliced carrot, half a sliced white onion, one sliced leek, one sliced celery branch, two parsley branches, one bay leaf and the one raw ham bone. Add the separate one and a half quarts cold water, one teaspoon salt, half a teaspoon white pepper and one teaspoon sugar. Bring to a boil, skim, cover and simmer for one hour until the peas are soft and any meat on the ham bone is thoroughly cooked to 70°C for two minutes.
Step 6
While the pea soup simmers, finely chop another half carrot, the separate half onion, one leek and one celery branch. Brown them in the one teaspoon butter for eight minutes, stirring occasionally. Stir in one tablespoon flour, then add one pint fresh crushed tomatoes and the measured one actual pint white broth. Simmer very gently for one hour.
Step 7
While the two soups simmer, cut the remaining one small carrot, one small turnip, one leek and one celery branch into fine julienne strips. Put them in a separate small saucepan with three gills water, one saltspoon salt and two saltspoons sugar. Cook slowly for thirty minutes, until tender, keeping their cooking liquid.
Step 8
Remove the ham bone, all bone fragments and the whole bay leaf from the pea soup. Pass both the pea soup and tomato soup through a sieve into a clean saucepan. Add all the julienne vegetables and their cooking liquid, then the two tablespoons safely prepared cooked green peas. Boil together for ten minutes, skim carefully and serve hot.
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