Home › The World's Kitchen › Puree, Oriental

Puree, Oriental

Finely slice a small onion, four shallots, a green pepper, bean garlic, twelve well-washed fresh okras, the meat of the eggplant from lunch, a quarter-pound piece peeled and seeded pumpkin and six small, peeled Jerusalem artichokes. Place these ingredients in a soup pot with an ounce butter and a teaspoon curry powder, cook over a brisk fire for fifteen minutes, frequently stirring with a wooden spoon meanwhile. Add a half pint fresh crushed tomatoes, moisten with three quarts water, the milk and grated fibres (meat) of a medium cocoanut and a two-ounce piece dried, crushed bacon. Season with a teaspoon salt, half teaspoon pepper, sprig thyme, bay leaf and two cloves. Cover pot and let simmer on corner of range for two and a half hours, being careful to mix once in a while. Remove, press puree through sieve into a vessel, then through Chinese strainer into a soup tureen, and serve with a plate of bread croutons separately.