The White House kitchen has been known for serving elegant and refined meals to diplomats, world leaders, and esteemed guests throughout American history. However, one of the unexpectedly humble dishes to come out of 1600 Pennsylvania Avenue was a favorite of President John F. Kennedy. Despite JFK’s dinner menus being influenced by state affairs and First Lady Jackie Kennedy’s love for French cuisine, his personal food preferences were notably simple. Records from the John F. Kennedy Presidential Library reveal that the president had a consistent breakfast of eggs, toast, and bacon, and often chose soup for lunch. Kennedy had a unique habit of combining different soups to create his own blends, with one of his favorites being a lesser-known dish called Purée Mongol Soup. This quirky soup, documented as one of JFK’s go-to meals, was enjoyed not only by the president but also by high-profile figures like FBI Director J. Edgar Hoover. Although labeled as “not for the faint of heart,” Purée Mongol Soup is a mixture of condensed pea soup, condensed tomato soup, water, milk, and a dash of curry powder. Despite its thin texture and distinct brownish hue, this soup, although visually unappealing, is inexpensive, easy to make, and surprisingly satisfying. The recipe, involving mixing, heating, and serving, can be enhanced with a dollop of sour cream, as per Kennedy’s preference. While the soup’s name suggests ties to Mongolian cuisine, it is actually a variation of a French dish called Purée Mongole. Though the original recipe used fresh peas and tomatoes, the canned version became more common, at least in the Camelot era. So, if you’re curious about trying President Kennedy’s favorite lunch, here’s how to make his ‘Purée Mongol Soup’.
