Text 18509, 66 rader
Skriven 2011-12-01 12:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: history 287
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 ML> Puree Mongole soup
 NB> Possibly tastes better than it looks...?  Spook Soup...?

The recipe was a quick version of something very popular
in the first part of the last century, apparently invented
by Louis Diat of the Ritz-Carlton. I've not had the time or
energy of trying either the hurry-up suitable for a busy
law enforcement official or the original

 ML> A DISH OF SCALLOPS "Isicia Ex Spondylis"
 NB> Fish balls, eh?   I think I prefer my scallops before they get chopped
 NB> and mixed...  ;)

Though the less excellent scallops we get nowadays can be
improved by being made into quenelles with a tiny bit of
sugar thrown in as a cheat to put them into line with what
scallops really should be.

--
 NB> It's been a few years now, and the memory has this uncanny
 NB> ability to slip...  ;0

Frightening, isn't it. Even more frightening is the fact that
history depends on the collective memories of those who are
mindful enough to have them - or in fact to be aware that
they are capable of forgetting.

Puree Mongole Soup
cat: French, New York
servings: 6

4 c large red, ripe tomatoes (4 to 5)
- or canned Italian plum tomatoes
- peeled, seeded and juice reserved
2 c fresh or frozen green peas, thawed
2 c chicken broth, homemade or canned
Salt and freshly ground white pepper to taste
1 c heavy cream
1/3 c fresh chervil sprigs

Place the tomato pulp in the bowl of a food processor.
Pulse on and off and puree until smooth. Place the
pureed tomatoes and the reserved juice in a medium
nonreactive pan and set aside.

In a saucepan of lightly salted, boiling water, cook
the peas until almost tender, about 10 min. Drain.
Puree the peas in the food processor and fold into
the tomato puree. (If using frozen peas, puree in
the food processor without precooking.)

Add the stock and seasonings to the puree mixture
and place the pan over high heat and bring to a boil.
Add the cream and bring to a boil again. Reduce the
heat and simmer 20 min.

Evenly divide the soup into six heated soup plates
and top with the chervil sprigs. Serve immediately.

It is said that this soup was invented at the Ritz-
Carlton, the name being a whimsy of the chef, Louis Diat.

NY Times 3/12/89
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