Ingredients
1tbspolive oil
1tbspbutter
4green onions,thinly sliced, white and green parts separated
1small garlic clove,minced
1rib celery,sliced
2cupchicken stock,preferably unsalted
14½oztomatoes,canned and diced
10ozokra
1cupcorn kernels,fresh, canned or frozen
1tspcajun creole seasoning
1pinchsalt,to taste
1pinchpepper,to taste
Preparation
Melt the butter and olive oil in a medium saucepan over a medium-low heat.
Add the white parts of the green onion, garlic, and celery and cook until the celery is tender.
Next, pour in the chicken stock and add the tomatoes, sliced okra, corn kernels, and Creole seasoning.
Bring the soup to a boil, then lower the heat and cover the pan.
Simmer until the okra is tender, which should take around 20 to 30 mins.
Add salt and pepper to taste and sprinkle the reserved green onion tops over the top of each bowl of soup before serving.
