Sausage & Okra Soup Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
1 lb: sausage, polish, cut in 1/4 slices and hal
1: oil, vegetable,
3 tablespoon: flour, all-purpose,
1 medium: onion, chopped
1: garlic clove, minced
2 quart: chicken broth,
3 tablespoon: tomato paste,
2 cup: okra, sliced (fresh of frzn)
10 oz: corn, whole kernel, frozen
1/2 cup: pepper, green or red, minced
1/4 cup: parsley, fresh, chopped
1: salt, to taste
1: pepper, to taste
Directions:
Brown sausage in oil in a heavy Dutch oven; drain sausage, reserving
drippings in pan. Add enough oil to drippings to make 3 tablespoons.
Add flour to drippings, stirring until smooth. Cook 1 minute,
stirring constantly. Add onion and garlic; cook an additional
minute, stirring constantly.
Gradually add about 1 cup chicken broth; cook over medium heat,
stirring constantly, until thickened and bubbly. Add tomato paste;
stir until blended. Add sausage, remaining chicken broth, and all
other ingredients. Bring to a boil; reduce heat and simmer 15 to 20
minutes or until vegetables are tender, stirring occasionally.
SOURCE: Southern Living Magazine, sometime in 1979.
Typos by Nancy Coleman.
Yield: 8 servings
Source from luhu.jp
drippings in pan. Add enough oil to drippings to make 3 tablespoons.
Add flour to drippings, stirring until smooth. Cook 1 minute,
stirring constantly. Add onion and garlic; cook an additional
minute, stirring constantly.
Gradually add about 1 cup chicken broth; cook over medium heat,
stirring constantly, until thickened and bubbly. Add tomato paste;
stir until blended. Add sausage, remaining chicken broth, and all
other ingredients. Bring to a boil; reduce heat and simmer 15 to 20
minutes or until vegetables are tender, stirring occasionally.
SOURCE: Southern Living Magazine, sometime in 1979.
Typos by Nancy Coleman.
Yield: 8 servings
Source from luhu.jp
Tags
Soups