Saturday, December 08, 2012

Aunt Carmol's Southern Tomato Soup - a weekend recipe

I visited New Orleans for the first time in the fifties. My Aunt Carmol was a school teacher and gave brother Jack and me daily guided tours of the city while we were there. Aunt Carmol was also a wonderful cook, and especially liked preparing and serving authentic Creole dishes. Jack and I loved Aunt Carmol’s Southern Tomato Soup. Try it. I’ll bet you will too.


• 2 quarts tomatoes
• 1 cucumber, peeled and cut small
• 1 onion, large, sliced
• 1 dozen okra, sliced
• 1 ham bone, large
• 1 Tbsp flour
• Salt to taste
• Cayenne to taste
• 3 pats butter


Cook tomatoes in three pints of water for 10 minutes. Drain and save the water. Press tomatoes through a sieve. Add cucumber, onion, okra, hambone, and the saved water to the tomatoes. Simmer for 3 hours. Combine flour with cold water to form a paste. Add to soup before serving, along with salt, cayenne, and butter.


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