Okra-and-Rice Soup

Ingredients

• two quarts of chicken stock
• one quart of green okra
• one uncooked tomato
• four table-spoonfuls of stewed tomato
• two table-spoonfuls of chopped onion
• two of flour
• three of butter
• one-fourth of a cupful of rice
• half a teaspoonful of pepper
• three teaspoonfuls of salt

Method

1. 1

   Cook butter and onion for three minutes, then add flour and stir until smooth.

2. 2

   Heat stock and add the mixture, then add tomato, salt, and pepper.

3. 3

   Simmer for an hour.

4. 4

   Wash rice and add to a stew-pan with okra.

5. 5

   Pour the liquid mixture through a strainer into the stew-pan, cover, and simmer for an hour or more.

6. 6

   Taste for seasoning before serving.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 64. The excerpt below is the record exactly as published.

Okra-and-Rice Soup. The materials required are two quarts of chicken stock, one quart of green okra, one uncooked tomato or four table-spoonfuls of stewed tomato, two table-spoon- fuls of chopped onion, two of flour, three of butter, one- fourth of a cupful of rice, half a teaspoonful of pepper, three teaspoonfuls of salt

Cook this with the app: pantry check, scaling, and the assistant.