Soupe aux Gombos ou Okra

Ingredients

• one medium-sized chopped onion
• two oz. of butter
• one-quarter lb. of fresh lean bacon
• about one lb. of boned chicken-meat
• two quarts of white chicken consommé
• about one-half lb. of peeled gombo
• three or four medium-sized tomatoes
• a few drops of Worcestershire sauce
• two or three tablespoonfuls of plainly-cooked rice

Method

1. 1

   Fry chopped onion in butter without coloring.

2. 2

   Add bacon and chicken, fry, then moisten with consommé.

3. 3

   Boil and cook gently for 20-25 minutes.

4. 4

   Add gombo and tomatoes.

5. 5

   Remove grease, check seasoning, and add Worcestershire sauce.

6. 6

   Garnish with rice.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 149. The excerpt below is the record exactly as published.

SOUPE AUX GOMBOS OU OKRA This soup is held in high esteem by Americans. It is served either with garnish, as I direct below, or as a consommé, hot or cold, or in cups, after it has been strained. Fry one medium-sized chopped onion in two oz. of butter, without letting it acquire any colour. Add one-quarter Ib. of fresh lean bacon, or raw ham cut into medium-sized dice; fry for a few minutes, and add about one lb. of boned chicken- meat cut into large dice (the white parts of the chicken are used in preference); let these ingredients stiffen well; take care to stir fairly often, and moisten with two quarts of white chicken consommé. Boil, and set to cook gently for twenty or twenty- five minutes with lid on. SOUPS 259 Now add about one-half Ib. of peeled gombo, cut in coarse paysanne-fashion, and three or four medium-sized tomatoes, peeled, concassed, and with their seeds withdrawn. When the gombos are well cooked, carefully remove all grease from the preparation; test the seasoning, and, if neces- sary, add a few drops of Worcestershire sauce. Garnish the soup with two or three tablespoonfuls of plainly- cooked ric

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