My junior high history teacher taught me that John F. Kennedy was the youngest American president (he entered office at 43), started the Peace Corps, championed the space race, and was a prominent voice in the civil rights movement. We skipped right over the food that was powering him through this all, though.
According to information in the archives at the JFK Library, Kennedy reportedly started his days with OJ, coffee, poached eggs, bacon, toast, and marmalade. Dinner might be lamb chops, steak, chicken, seafood, or white meat turkey with mashed potatoes or corn muffins. If dessert was on the menu, there’s a good chance it would be chocolate—perhaps his family-favorite Boston Cream Pie. As for lunch? “President Kennedy was particularly fond of soup,” the library confirms, which he often paired with a sandwich and some fruit.
New England Fish Chowder was apparently a top pick, as was a unique heat-and-eat soup recipe called Purée Mongol Soup. It was such a staple for JFK that the soup recipe earned a spot in Linda Bauer’s 2010 cookbook Capitol Hill Cooks: Recipes from the White House, Congress, and All of the Past Presidents. (Bauer told Fox News that former FBI director J. Edgar Hoover also enjoyed Purée Mongol Soup. After learning about it initially—then seeing this soup pop up on Bennett Rea’s Cookin’ with Congress social media account—I knew I had to try it.
How to Make John F. Kennedy’s Purée Mongol Soup
Food historians don’t believe this soup recipe has any link to Mongolian cuisine. Its moniker likely tips a cap to Purée Mongole, a creamy split pea and tomato soup that first appeared in cookbooks in the late 1800s. Unlike the original Purée Mongole, which is made with fresh peas, tomatoes, and cream, JFK’s remix reportedly contained a couple cans of store-bought soup.
To make JFK’s Purée Mongol Soup:
Mix and heat the ingredients. In a pot over medium heat, add a can of condensed pea soup and a can of condensed tomato soup. Then fill one of those cans with milk, dump that in, then fill the can again with water. Stir that in, too. Finish with a dash of curry powder, and stir to combine.Dish up and enjoy. Once the soup is warm, ladle a serving into a bowl and top with sour cream, if you like.
Tips for Making Purée Mongol Soup
As you can tell, this soup recipe almost couldn’t be easier. If you decide to join us and give this presidential meal a go, here are a few pointers to keep top of mind.
Sample the soups solo. Since the store-bought soups account for nearly all of the flavor here, it’s wise to taste the tomato and pea soups separately first. That way, you can ensure you enjoy them on their own and may have a better chance digging them together. After conducting my own extremely non-scientific trial, I found that Pacific Foods Organic Creamy Tomato Soup and Amy’s Organic Cream of Tomato came out on top in that category. On the pea side, Campbell’s appears to be the only brand that used to sell condensed pea soup. As of 2019, when they discontinued that formula, split pea soups have dominated the market. I like Habitant French Canadian Pea Soup and Imagine Organic Sweet Pea Creamy Soup. Feel free to conduct your own taste test to find the kinds that align with your palate.Do another dairy. If you don’t have sour cream on-hand, but do crave a creamy topping, swap in a dollop of plain Greek yogurt or whipped cottage cheese.Add some crunch. As-is, this soup is creamy on creamy. For some satisfying textural variety, top your bowl with a handful of croutons, crumbled crackers, or French fried onions. A sprinkle of grated cheese, a drizzle of vinegar, or fresh herbs can also help tailor your bowl to your taste.
The Verdict on John F. Kennedy’s Purée Mongol Soup Recipe
You might be able to guess based on the number of options I included above to doctor this up that I wasn’t the biggest fan. After taking his first bite, Cookin’ with Congress creator Rea said, “This is like punishment for kids…I just made baby food that babies would hate.”
I didn’t find this soup as off-putting as that, however, I wouldn’t make this again. The water and milk, in tandem with two store-bought soups, made for a watery, odd-tasting combination that lacked the flavor punch I crave in my soups. The combination of tomato and pea could work, though. In the future, I think I’ll try mixing sautéed onions and garlic with scanned tomato purée, frozen peas, chicken broth, and a splash of cream for a homemade refresh inspired by JFK’s beloved lunch.
If you prefer to follow a specific recipe with even more reliable results—tested and perfected by our Test Kitchen, and approved by our tasting panel—you could also make another 30-minute-or-less soup instead, like Creamy Roasted Pepper–Tomato Soup, Butternut Squash Soup with Ravioli, Jalapeño Popper Chicken Soup, or Cream of Potato Soup.
Or if you happen to have 45 minutes, I highly recommend whipping up a batch of New England Clam Chowder, in honor of JFK’s other lunchtime MVP. One BHG fan who has been making it for 40 years declares the soup the “best I’ve had. The crumbled bacon takes it to another level. So good.”
Dining and Cooking