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Purée Mongole, also called Cream Mongole, is a creamed split pea-tomato soup of unknown origin; a recipe for it was printed in 1889.<ref>Alessandro Filippini, 1889. The Table: How to Buy Food, How to Cook It, an How to Serve It (New York: Charles L. Webster) p 158; quoted on-line, with other vintage recipes.</ref> Popular during the period between the 1920s–1940s, it is similar to Boula which is made with turtle soup.<ref name=lovegren>Template:Cite book</ref>
Purée Mongole is usually made with carrots, onions, white turnips, leeks, a stock (either beef or chicken) and milk. Depending on the recipe, it can have julienne carrots and be seasoned with curry powder, ground cloves, turmeric, nutmeg, cumin, and basil, in addition to salt and pepper.<ref name=table>Template:Cite book</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Simplified recipes printed in many vintage cookbooks, including the 1946 edition of the Joy of Cooking, used canned, condensed pea and tomato soups as a base with additional vegetables and seasonings.<ref name=lovegren/>