Purée Mongole

Ingredients

• 1 lb dry split peas
• Water
• Chicken broth
• Carrot, grated
• Onion, chopped
• 1 white turnip, diced
• 3 stalks celery, chopped
• Salt
• Pepper
• Ground cloves
• Turmeric
• Nutmeg
• Cumin
• Curry powder
• Cornstarch
• Sour cream, as a garnish

Steps

1. Add the split peas to a pot. Add the chicken broth and enough water to cover the peas.
2. Bring the peas to a boil, then remove from the heat and let soak.
3. Prepare equal quantities of grated carrot and chopped onion.
4. Add the carrot, onion, turnip, and celery to the split peas. Mix in salt, pepper, cloves, turmeric, nutmeg, cumin, and curry powder.
5. Simmer everything slowly for about an hour, or until the vegetables are well softened. Adjust seasoning to taste.
6. Make a mixture of cornstarch and water with the consistency of thin cream.
7. Bring the split peas to a simmer. Mix in the cornstarch slurry, and cook for a minute or two until thickened.
8. Adjust the consistency with stock (or milk) as desired.
9. Serve hot. If desired, garnish with a floating dab of sour cream and a light sprinkling of nutmeg.

More recipes with peas, broth or stock, carrots, onion, turnip, celery, cloves, turmeric, nutmeg, cumin, curry powder, cornstarch or sour cream

Adapted from “Purée Mongole” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.