Cajun Okra Soup (Potage de Fèvi)*

2 pints Okra (or 50, counted)
6 fresh tomatoes
2  onions, chopped fine
2 tablespoons butter
3 sprigs parsley
2 sprigs thyme
1 bay leaf
3 quarts hot water
Maison Louisianne Creole Spices
salt & pepper to taste
A red pepper pod, without the seed

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 in a porcelain-lined pot.

Add the chopped thyme, bay leaf, parsley, and tomatoes, and the pepper pod.

After letting them stew for about five minutes, add the okra.  Stir almost constantly, as the okra burns quickly.

When well browned, add the juice of the tomatoes.  Then add the hot water, and let the soup simmer well for about an hour and a half.

Season to taste with Maison Louisianne Creole Spices, salt, and pepper.

Serve hot, with Croutons.

Note: Always remember that okra must be cooked in a porcelain-lined pot, as iron or other metals tends to blacken it.

*This delicious recipe comes to us from my grandmothers Creole Cookbook, circa 1901!