CookEat Recipe
Gumbo Lié Parmentier
Okra and rice soup with ham and veal, thickened with a leek and potato purée.
Method
Steps
Step 1
Slice two leeks, cut one ounce of raw cured unsmoked salt pork into small pieces and put in a small saucepan with two tablespoons of butter and one bay leaf. Stir and slowly brown for five minutes.
Step 2
Add one pint of hot water and three medium potatoes, peeled, washed and sliced. Season with two saltspoons each of salt and white pepper. Cover and simmer gently for forty-five minutes, until the potatoes are soft and the pork is fully cooked. Press through a sieve, then pass through a fine conical strainer into a clean pan. Keep the purée hot at 140°F or above without boiling.
Step 3
While keeping the purée hot, cut one onion, two green peppers, two additional leeks, two ounces of lean raw ham and two ounces of lean raw veal into small dice. Put in another saucepan with the separate half ounce of butter and cook for eight minutes, stirring occasionally.
Step 4
Pour two and a half quarts of hot water into the second pan and boil for fifteen minutes. Add three tablespoons of raw rice and boil for ten minutes.
Step 5
Trim twelve fresh okra pods and cut into half-inch slices. Peel two medium red tomatoes and cut each into eight pieces. Add to the soup with the separate teaspoon of salt and two saltspoons of white pepper. Boil slowly for forty minutes, until the rice and vegetables are tender and the meat is fully cooked.
Step 6
Pour all the potato purée into the soup. Mix for one minute and boil for five minutes more, checking that the soup reaches at least 165°F throughout. Pour into a hot tureen and serve.
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