Puree of Grilled Okra, Prosciutto and Sweet Corn
By Chef Leslie Guy, Del Porto Ristorante
Fresh recipes inspired by ingredients found at the Covington Farmer’s Market
(makes ½ gallon of soup)
2 lb. Fresh okra
4 Ears of corn, shucked
1 Onion, small dice
1 10oz can of whole peeled tomato (no juice)
1 Tbsp. garlic, minced
3 Tbsp. basil & oregano, rough chop
2 Quarts dark chicken stock
1 Cup of diced Prosciutto (or any type of ham)
Season corn and okra with oil, salt and pepper and grill until lightly marked on all sides. Set aside to let cool. In a medium soup pot, add oil and sear onions over medium heat until translucent, add garlic. Hand crush tomatoes into the pot, and cook for about 5 minutes. Add chicken stock and bring up to a simmer. Rough chop okra, and add to the pot, let simmer for about 30 minutes. Puree soup in a Vitamix or blender. Once pureed, pass the mixture through a strainer or sieve fine enough to remove seeds and any hard parts of the okra. Remove corn off the cob. In a clean soup
pot add 1 tbsp. olive oil. Over medium heat sauté corn and diced prosciutto or ham for five minutes. Add chopped basil and oregano, strained and pureed soup, and simmer for twenty more minutes. Season with salt and pepper at the end. Garnish with sliced Creole tomatoes, toasted croutons, whole parsley leaves, shaved parmesan cheese and extra virgin olive oil before serving.
