“A first-rate soup is more creative than a second-rate painting.” — Abraham Maslow
This wonderful, nutrient-dense soup is from Cookin’ Crunk by Bianca Phillips, page 70. I always get excited about cooking with okra because I haven’t done it much in the past. Now that summer is in full swing there is okra available at my local market, so I just had to make this soup, which contained pretty stars of sliced okra that made the soup nice and thick. We forget to get fresh corn (drat!) at the store so we substituted frozen shelled edamame, which worked out just fine. I will definitely be making this one again before summer’s end!
Okra Fact: Okra originated somewhere around Ethiopia, and was cultivated by the ancient Egyptians by the 12th century B.C.