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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | leek | Leeks | 1 | cup, chopped | Onion, chopped | 1 | large (7-1/4" to 8-1/2" long) | Carrots, raw | 1 | stalk, large (11"-12" long) | celery | 1 | cup | Okra | 2 | teaspoons | garlic minced | 2 | cups | chicken broth or stock | 3 | tablespoons | unsalted butter, cold | 1/2 | teaspoons | Spices, ground cumin | 1/4 | cup | wheat flour, wholewheat | 1 | cup (8 fl oz) | water | 1 | teaspoon | salt |
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Steps
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Sequence
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Step
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| | 1 | chop all vegetables | | 2 | put vegetables and garlic in stock pot with broth. bring to boiling, lower heat and simmer 15 min. | | 3 | in small saucepan melt butter, add flour and mix. add 1 cup boiling water, stir and heat until blended. Add roux and 1 tsp salt to stock pot, return to boil, and simmer 15 more minutes. | | 4 | adjust seasonings to taste. serve with quinoa or rice |
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