From Wikipedia, the free encyclopedia.
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.
A Puree mongole recipe can be found at the Wikimedia Cookbook.
