Name: Okra Soup
Yield: Serves 4
Cuisine: Swedish
Ingredients: 700 g (1½ lb) okra (ladies’ fingers), sliced; salt and freshly ground black pepper; 1 small onion; 1 tablespoon chopped fresh coriander; 1 litre (1¾ pints) vegetable or chicken stock; 3 tablespoons olive oil; a big pinch of saffron strands; 2 tablespoons chopped fresh mint; 2 garlic cloves, chopped; 3 or 4 tomatoes, skinned, deseeded and chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

When the famous Viking, Eric the Red, set off from Denmark in the twelfth century to discover what turned out to be America, he got lost and ended up in Goa. While replenishing his supplies he popped into an Indian restaurant for a quick curry and some okra soup. So impressed was he, he made great haste and set sail to return home, jealously guarding a sack of okra seeds.

Somewhere in the Baltic, a terrible storm shipwrecked him on an island in the Swedish Archipelago. Most of his c