RCI-SP.002.0172.001
Purée Mongole
Purée Mongole from the Recidemia collection
Prep5 min
Cook15 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- One pound dry split peas1 unit
- 1 unit
- 1 unit
- Carrot1 unitgrated
- Onion1 unitchopped
- One white turnip1 unit
- Three stalks celery1 unitchopped
- Salt1 unitpepper, ground cloves, tumeric, nutmeg, cumin, curry powder.
- 1 unit
- Sour cream1 unitas a garnish
Method
1
Finely dice the onion and sauté it in a large saucepan over medium heat until softened and translucent, about 5 minutes.
5 minutes
2
Pour the chicken broth into the saucepan with the softened onion and bring the mixture to a gentle simmer over medium heat.
8 minutes
3
In a small bowl, whisk the cornstarch together with the water until completely smooth and no lumps remain.
2 minutes
4
Slowly pour the cornstarch slurry into the simmering broth while stirring constantly to prevent lumps from forming.
3 minutes
5
Continue to cook the soup over medium-low heat, stirring frequently, until it thickens to a smooth, velvety consistency.
5 minutes
6
Season the soup with salt to taste, adjusting gradually and stirring well between each addition.
2 minutes
7
Remove the saucepan from the heat and allow the soup to cool slightly for 2 minutes before adding the sour cream.
2 minutes
8
Whisk the sour cream into the soup until fully incorporated and the texture is silky smooth, then ladle into warm bowls and serve immediately.
3 minutes