Subject: Puree Mongole
From: Unicorn (unicorn@indenial.com)
Date: Wed May 07 2003 - 13:05:56 EDT
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FOOD FUNNY
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Frequent contributor and true Southern gentleman Toby Jermain writes,
"I was just digging through some old recipes and stuff and ran across
this."
True Grit - The Ten Commandments of Grits
1. Thou shalt not put syrup on thy Grits
2. Thou shalt not eat thy Grits with a spoon
3. Thou shalt not eat Cream of Wheat and call it Grits
for this is blasphemy
4. Thou shalt not covet thy neighbor's Grits
5. Thou shalt only use Salt, Butter and Cheese as toppings
for thy Grits
6. Thou shalt not ever eat Instant Grits!
7. Thou shalt not put syrup on thy Grits
8. Thou shalt not put syrup on thy Grits
9. Thou shalt not put syrup on thy Grits
10. Thou shalt not put sugar on thy Grits either
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TODAY'S RECIPE
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I have said it before and I'll say it again - canned soups are good for
one thing: they make good soup, and there is nothing better for our
"super easy" soup than this American classic.
Puree Mongole (or Creme Mongole, or Mongole Soup) was featured by the
renowned Louis Diat of the Ritz in New York City in the 1930s (using
"from scratch" cream of tomato and split pea soups, of course), and
the Campbell's Soup Company included a recipe for it in their 1949
recipe booklet "Easy Ways to Good Meals" which included several other
combinations of their canned soups.
Puree Mongole
1 can tomato soup
1 can split pea soup
1 can milk
Combine the soups and milk in a large pot over moderate heat and stir
to combine. Heat to a simmer but do not boil. Serves 4 to 6.
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