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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Soup, Beautiful Soup by Felipe Rojas-Lomardi Ingredients:
1 pound okra (smallest okra pods so they can be left whole) |
6 tbs olive oil |
1 large onion, chopped |
1 tsp chopped ginger |
1 tsp minced garlic |
1/4 tsp cumin |
1 1/4 tsp oregano |
1 bay leaf |
1/4 tsp sugar |
2 tbs amaretto liqueur |
1 28-oz can italian plum tomatoes, put through the food mill, with water added to make 8 cups liquid |
2 tsp coarse salt |
1 /4 tsp white pepper |
garnish |
2 tbs chopped italian parsley |
roasted sunflower seeds |
Directions:
1. To prepare the okra, cut the thinnest possible slice from the root end, being careful not to expose the seeds. Drop all trimmed okra into a basin of water, then lift out and drain. Dry thoroughly.
2. In a saucepan, heat the oil just short of smoking and drop in the okra. Over medium-high heat, toss the okra in the pan to sear it for 2-3 minutes. Taste one-it should be firm to the bite. Drain in a colander set over a bowl to catch the oil.
3. When it has drained for 5 minutes return the oil to the frying pan, reheat and stir in the onion, ginger, and garlic. Saute until the onion has softened but not browned. Add the cumin, oregano, and bay leaf and stir for 1 minute. Then stir in the sugar and Amaretto and cook until liquid evaporates.
4. Add the tomatoes, water and salt. Bring to a boil, lower the heat and simmer, partially covered for 25 minutes. The soup will thicken to a medium-rich consistency.
5. Remove the bay lead, add the pepper and correct the seasoning. Add the okra and return to a boil.
6. To serve, ladle into heated soup plates, garnish with parsley and sunflower seeds.
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