Bey's Soup

In a large pot, combine chicken, carrots, onion, celery, and parsley with about 2 quarts (2 liters) of water. Bring to a boil, then lower the temperature to medium. Cook for a total of 30 minutes for now.

Place okra in a bowl. Cover with boiling water and lemon juice (or vinegar). Leave to soak for about 30 minutes. Strain.

Add the potatoes, soaked and strained okra, bay leaf, and seasonings to the broth. Cook for an additional 30 minutes, or until potato is fork tender.

Take the potatoes, carrots, chicken, bay leaf, parsley, celery, and onion out of the broth, together with 1-3 cups of broth. Discard onion and bay leaf. Dice one carrot, discard the chicken skin, and then shred the chicken meat. Set it aside with the diced carrot.

In a blender, blend potatoes, celery root, and the remaining carrot with 1-2 cups of broth. Return to the broth and stir vigorously.

In a bowl mix flour with the egg yolk and 1-2 cups of broth until it's completely smooth. Return to the broth and stir vigorously.

Return the chicken and carrots to the broth. Adjust seasonings if needed. If overly thick, thin the broth out slightly with hot water or broth. Turn the heat off and garnish with parsley.

Serve okra soup warm or hot with a few slices of homemade bread, or local dough balls called lokumi.

Equipment Needed

Dietary

Allergens