by Dr. Coffee
A historically inspired recipe for peppery Okra Soup that has been revised to remove some of the characteristic “mucilaginous” (the technical term for slimy) texture that comes to mind when people think of recipes made with Okra.
Prep Time: 20 min.
Cook Time: 1 hour 10 mins
Servings: 8 servings
4 tbs. Butter
1 tbs. Olive oil
4 oz. Onion, diced and dusted with flour
½ tsp Garlic, minced
2 tbs. Finely chopped flat leaf parsley
1 sprig Fresh thyme (1/8 tsp dried)
1 t. Salt
½ t. Black pepper
½ t. Red pepper flakes
4 c. Beef, chicken or vegetable broth
3 c. Water
28 oz Canned tomatoes with juice (or 3 1/2 cups fresh tomatoes, peeled and diced)
.75 oz. C2 Production Freeze-dried Okra
3/4 c. Uncooked rice
½ tbs. Rice wine vinegar (unflavored)
In a Dutch oven, heat the butter and lard or olive oil until melted.
Add the onion and finely chopped parsley and gently cook until onion is translucent and soft. Add the garlic and cook for a minute more till fragrant.
Add the thyme, salt, black pepper and red pepper flakes and cook for another minute or so.
Add the broth, water and tomatoes and cook on a medium simmer for 30 minutes.
Add the okra and cook for another 20-25 minutes, or until tender.
During the last 10 minutes, add rice.
Add vinegar at the end of cooking time and stir to incorporate.
Recipe modified from (Oct 2019) Dr. Coffee