Okra Soup

Potage de Fevi

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 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 and Pepper to Taste
  • A Red Pepper Pod, Without the Seeds


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 leaf, parsley and tomatoes and the pepper pod, and, after letting it stew about five minutes, add the Okra, stirring constantly almost, as it burns quickly. When well browned, add the juice of the tomatoes. Add the hot water, and set on the back of the stove and let it simmer well for about an hour and a half. Season to taste; serve hot with Croutons.

The housekeeper should always remember that Okra must be cooked in a porcelain-lined pot, as iron or other metal tends to blacken it.