![]() ½ lb green Swiss chard, chopped, including stems and leves Okra, Green Bean and Chard Soup adapted from Madhur JaffreyĢ5 green greens, trimmed and chopped (1/2-inch pieces)Ģ5 fresh, small pods of okra (mine averaged 2 inches) ![]() Same with my okra stew of a few weeks ago, which by the way, I subsequently made with chicken thighs There’s no doubt that the silky texture of this soup comes from the okra but it’s not identifiable as such. Okra gets a bad rap but I harvest my own (at about 2-3 inches max) and cook it appropriately so that the ooey gooey slime that people find objectionable doesn’t develop. ![]() It was pretty complex for such a simple soup. A background of ground cumin and a slight after-burn from cayenne added a perfect amount of spiciness and depth. I might have suggested eggplant because of the texture and flecks of white seeds.ĭespite my photo, this turned out to be a pretty soup, flecked like tweed with light and medium green (almost brown) from the okra, beans and chard stems, dark green from the chard leaves, orange from the carrot, and white from the okra seeds. I would have gotten as far as the carrots in the visual test and with some prompting may have picked out green beans in the blind test. In a taste test, I would have been baffled, blindfolded or not. It also produced an alluring, slightly spicy and delicious soup with a combination of flavors that defied identification. This silken soup from At Home with Madhur Jaffrey solved the overflow of what I previously thought were random ingredients in my kitchen – okra, green beans and chard. Or maybe just put your trust in a proven source. Sometimes you just have to suspend your disbelief. Septem1 Comment by 200birdies Beans and legumes
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