Purée Mongole, also called Cream Mongole, is a creamed split pea

Split pea

Split peas are the dried, peeled and split seeds of Pisum sativum. In north India, they are generally known as matar ki daal, sometimes used as a cheaper variation for the very popular chhole on stalls offering it. . They come in yellow and green varieties. The peas are round when harvested and dried...

-tomato soup of unknown origin that dates back to the at least the late 19th century. Popular during the period between the 1920s–1940s, it is similar to boula

Turtle soup

Turtle soup is soup or stews made from the flesh of the turtle. The dish exists in many cultures and is viewed as a luxury or delicacy.The green turtle was commonly used for turtle soup in the United States and United Kingdom. Soup made from the snapping turtle was found mainly in the United States...

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Purée Mongole is usually made with carrot

Carrot

The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...

s, onion

Onion

The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...

s, white turnip

Turnip

The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock...

s, leek

Leek

The leek, Allium ampeloprasum var. porrum , also sometimes known as Allium porrum, is a vegetable which belongs, along with the onion and garlic, to family Amaryllidaceae, subfamily Allioideae...

s, a stock (either beef or chicken) and milk. Depending on the recipe, it can be seasoned with curry powder

Curry powder

Curry powder is a mixture of spices of widely varying composition based on South Asian cuisine. Curry powder, and the contemporary English use of the word curry are Western inventions and do not reflect any specific Indian food, though a similar mixture of spices used in north India is called...

, salt, pepper, ground cloves, tumeric, nutmeg, cumin, and basil. Simplified recipes printed in many cookbooks of the time, including the 1946 edition of the Joy of Cooking, used canned, condensed pea and tomato soups as a base with additional vegetables and seasonings added.