Okra Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Wash and stem the okra and then slice it very fine. Chop the tomatoes fine, being careful to preserve the juice. Chop the onions fine and fry them in the butter. Then add the chopped thyme, bay lea...
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Ingredients
- 2 Pints of Okra, or Fifty Counted
- 6 Fresh Tomatoes
- 2 Onions, Chopped Fine
- 2 Tablespoonfuls of Butter
- 3 Sprigs of Parsley
- 2 Sprigs of Thyme
- A Bay Leaf
- 3 Quarts of Water
- Salt
- Pepper
- A Red Pepper Pod, Without the Seeds
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