John F. Kennedy’s Favorite 4-Ingredient 'Puree Mongol Soup' Recipe Starts With 2 Cans

The White House kitchen has served up plenty of elegant and refined meals throughout American history, catering to diplomats, world leaders, and esteemed guests. But one of the most unexpected dishes to come out of 1600 Pennsylvania Avenue was surprisingly humble—yet a favorite of one of the country’s most beloved presidents, John F. Kennedy.

While JFK’s dinner menus were often dictated by state affairs (and First Lady Jackie Kennedy’s taste for French cuisine), his personal food preferences were famously simple. According to records from the John F. Kennedy Presidential Library, the president was pretty regimented in his meal routines, sticking to a consistent breakfast of eggs, toast, and bacon. As for lunch? He almost always opted for soup.

But he didn’t just stick to the classics. Kennedy had a habit of mixing different soups together to create his own concoctions. And one of his favorites was a lesser-known dish called Purée Mongol Soup.

President John F. Kennedy’s Puree Mongol Soup

This quirky soup has been documented as one of JFK’s go-to meals, even making its way into "Capitol Hill Cooks," a collection of White House recipes compiled by Linda Bauer. Interestingly, Kennedy wasn’t the only high-profile figure who enjoyed it—according to Fox News, FBI Director J. Edgar Hoover was also a fan.

But be warned: this soup has been labeled "not for the faint of heart."

Purée Mongol Soup is a simple mixture of condensed pea soup and condensed tomato soup, thinned out with equal parts water and milk. A dash of curry powder provides the only seasoning. The result is a rather thin, uniquely flavored soup with a distinct brownish hue—not exactly the most visually appetizing dish.

Still, we’re not ones to yuck anyone’s yum, and if it was good enough for the president, it might just be worth a try. After all, it’s inexpensive, easy to prepare, and surprisingly filling. Plus, the entire recipe can be summed up in one step: mix, heat, and serve—although Kennedy reportedly enjoyed his with a dollop of sour cream on top as well.

Despite its name, Purée Mongol Soup has no actual ties to Mongolian cuisine. Instead, it’s a variation of Purée Mongole, a French culinary creation dating back to the late 19th century. However, the name could be a nod to the inclusion of milk in the recipe, as dairy plays a prominent role in traditional Mongolian cuisine. While the original Purée Mongole was made with fresh peas and tomatoes, it’s the canned shortcut version that eventually became more common—at least in Camelot.

It may not be the most gourmet dish to come out of the White House, but it proves that even the most iconic figures in history had their own down-to-earth favorites. So, if you’re intrigued by the president's go-to lunch order, here’s how to give it a try.

How to Make John F. Kennedy’s 'Puree Mongol Soup' Recipe

Ingredients

• 1 can condensed pea soup
• 1 can condensed tomato soup
• 1 can-full of milk
• 1 can-full of water
• Dash of curry powder
  

Directions

1. Mix all ingredients together in a pot. Heat until warmed through. Serve with a dollop of sour cream if desired.

Adapted from "Capitol Hill Cooks: Recipes from the White House, Congress, and All of the Past Presidents"