Okra Soup

The key to the flavor of this soup is called "kitchen pepper." This is a traditional spice blend that dates back to the 17 and 1800s. This recipe is based on a recipe from Mary Randolph's The Virginia Housewife (1824)

Okra Soup

Ingredients

• 1 pound sausage,

• 1 large onion, diced

• 2 cloves garlic, minced

• 4 cups good quality broth

• 2 cups diced fresh tomatoes, or one large can diced tomatoes

• 2 cups fresh okra, sliced crosswise into stars

• 2 cups potatoes, chopped

• 1 teaspoon of kitchen pepper, plus more to taste

  
  

For the kitchen pepper

Use 1 tsp each of:

• Black pepper

• White pepper

• Crushed red pepper flakes

• Mace

• Cinnamon

• Nutmeg

• Allspice

• Ginger

  
  

Instructions

1. Place a large, heavy-bottomed pot over medium heat. Add the sausage and cook until browned, pull out onto plate for later.

2. Add the onion and cook in the sausage drippings for 5–7 minutes, until softened and beginning to brown. Add the garlic and cook for another minute.

3. Stir in the kitchen pepper and cook for about 30 seconds, just until fragrant.

4. Add the stock and tomatoes, scraping up any browned bits from the bottom of the pot. Bring the soup to a gentle boil, add chopped potatoes, then reduce the heat and simmer for 15 minutes.

5. Add the okra and continue simmering for 15–20 minutes, or until the okra is tender and the broth has thickened.

6. Taste and add more kitchen pepper or salt, if needed. The amount of salt required will depend on the sausage and stock. I tend to double the kitchen pepper amount at this point.

   
   

Can be served over rice or with cornbread or a thick slice of crusty bread.