Sunday, January 11, 2015

Okra Soup


  • One pint of dried okra
  • One gallon of beef stock
  • One quart of tomatoes
  • Half cup of rice
  • One pint of chopped irish potatoes
  • Chopped celery and onion
  • Pinch of salt and cayenne


  1. Soak dried okra in cold water for an hour
  2. Boil in a porcelain kettle at least five hours
  3. Stir frequently with a silver spoon, or new wooden spoon
  4. Add boiling water at intervals to maintain gallon of stock
  5. Option to boil meat and vegetables together
  6. Remove meat when tender, cutting it into pieces
  7. Then add to soup
  8. Result a rich, thick soup, ready to serve
  Mrs. William C. Hill.

 Prepared by Khallum Hall  
January 11, 2015

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