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Potage, Porto Rico

Finely slice a carrot, two onions, two branches celery, a branch parsley, six fresh okras, three sound bananas, and quarter pound raw, lean ham. Heat one and a half tablespoons butter in saucepan, add above articles and gently brown for ten minutes, stirring once in a while, sprinkle over two tablespoons flour and stir while heating for three minutes. Pour in a quart crushed fresh or canned tomatoes and two quarts broth, season with a teaspoon salt and half teaspoon pepper, lightly mix and let slowly boil for an hour. Remove, press potage through sieve into a basin, then through Chinese strainer into another saucepan and set on the fire. Add milk and grated white part of a cocoanut, mix well, let boil for ten minutes, pour soup into a tureen and serve.