896 Oyster Soup with Okra


Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Chop 100 g ( oz) pork fat and place in a thick bottomed pan to heat and melt. Add 100 g ( oz) chopped onion and cook without colour, then add 250 g (9 oz) tomatoes cut in quarters, 6–8 sliced fresh okras, half a green pepper sliced, 1 litre ( pt or U.S. cups) White Bouillon, a little salt and a little pepper or curry powder according to taste. Allow to cook for 15 minutes then add 24 raw bearded oysters with their juices and cook for a few minutes to poach the oysters. Finish the soup by thickening it lightly with arrowroot keeping the result fairly thin.