Fresh Okra and Tomato Soup
This is a light summer soup that is impossibly easy to prepare. I know you've heard things about okra...but if you don't think you like okra, think again. It has a wonderful flavor and bite, and you won't notice it's (ahem) slimy texture in this soup. Please give it a try!
Okra and Tomato soup
1 lb okra (cleaned, stems and ends cut off, and cut into bite sized pieces)
1 can corn (steamed, not packed in salt water)
1 package champagne tomatoes (halved)
1 large shallot (chopped)
4 cloves garlic (chopped)
2 boxes vegetable stock
generous black pepper
EVOO
Cajun seasoning (Tony Chachere's)
1. In a large stock pot heat EVOO to medium. Add shallot and garlic and cook until slightly browned.
2. Add tomatoes, okra, drained corn, stock, black pepper and 2 tsp cajun seasoning (add more to taste later--beware of salt levels as your soup cooks down).
3. Bring to a boil, then turn down to low and simmer for 45 minutes. Check multiple times to adjust your spice level.
Okra and Tomato soup
1 lb okra (cleaned, stems and ends cut off, and cut into bite sized pieces)
1 can corn (steamed, not packed in salt water)
1 package champagne tomatoes (halved)
1 large shallot (chopped)
4 cloves garlic (chopped)
2 boxes vegetable stock
generous black pepper
EVOO
Cajun seasoning (Tony Chachere's)
1. In a large stock pot heat EVOO to medium. Add shallot and garlic and cook until slightly browned.
2. Add tomatoes, okra, drained corn, stock, black pepper and 2 tsp cajun seasoning (add more to taste later--beware of salt levels as your soup cooks down).
3. Bring to a boil, then turn down to low and simmer for 45 minutes. Check multiple times to adjust your spice level.
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