CookEat Recipe
Okra Milanaise
A hearty okra and tomato soup with rice, spaghetti, ham and cooked smoked beef tongue.
Method
Steps
Step 1
Finely chop the one large white onion, the white parts of the three leeks, the one green pepper and the two ounces lean raw ham. Put them in a large saucepan with the one tablespoon butter and brown for fifteen minutes, stirring frequently.
Step 2
Pour in the one quart ready-to-use unsalted veal broth and separate one and a half quarts water. Add the one level tablespoon salt, half teaspoon pepper and one pound clean raw veal stock bones. Cover and boil gently for fifteen minutes. Before proceeding, check that the ham and any meat attached to the bones have each reached 70°C for two minutes, probing away from bone.
Step 3
Add the three tablespoons raw rice, two ounces dry spaghetti broken into small pieces and one ounce ready-to-eat cooked smoked beef tongue. Trim the twelve fresh okra pods and cut into quarter-inch pieces. Peel the two ripe red tomatoes and cut each into eight pieces. Add the okra and tomatoes, mix gently, cover and boil gently for one hour, until the rice and pasta are tender and the cooked tongue is reheated to 165°F.
Step 4
Remove all the bones and any bone fragments carefully with clean utensils. Pour the hot soup into a soup tureen, sprinkle the half teaspoon freshly chopped parsley over it and serve promptly.
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