Okra Soup (Soupe Okra, ou aux Gombos)

Ingredients

• 1 medium onion
• 60 grammes butter
• 125 grammes fresh lean bacon
• 500 grammes chicken flesh
• 2 litres white chicken Consommé
• 200 grammes Okra
• 3 medium tomatoes
• a few drops Worcestershire Sauce
• 2 or 3 spoonfuls rice cooked à l'Indienne

Instructions

1. Fry 1 medium chopped onion in 60 grammes of butter without letting it colour.
2. Add 125 grammes of fresh lean bacon or raw lean ham cut into medium dice and fry a few minutes more.
3. Add 500 grammes of chicken flesh cut into dice and stiffen it well, stirring often.
4. Moisten with 2 litres of white chicken Consommé, bring to the boil, and cook gently 25 minutes with the pan uncovered.
5. Add 200 grammes of Okra shredded paysanne fashion and 3 medium tomatoes peeled, pipped and roughly chopped; cook a further 25 minutes.
6. Skim the fat, check the seasoning and sharpen it to taste with a few drops of Worcestershire Sauce.
7. Pour into the soup tureen and add 2 or 3 spoonfuls of rice cooked à l'Indienne.
8. It may also be passed and served hot or cold in cups.