The Creoles excel in the preparation of soups without meat, or fast day soups, which are in great vogue during the lenten season. This "Winter Fast Day Soup" comes from a 1945 edition of The Picayune Creole Cookbook published by The Picayune Times. Note the quaint language.

Ingredients:

• 1 Quart of Dried Peas.
• 3 Quarts of Water, 1 Lettuce, Sliced.
• 1 Head of Celery.
• 1 Carrot. 2 Turnips. 2 Large Onions.
• Handful of Spinach.
• Sprig Each of Mint, Thyme and Parsley.
• 1 Bay Leaf.
• A Tablespoonful of Butter and a Teaspoon of Sugar.
• Salt and Pepper to Taste.

Cooking Instructions

Enjoy the taste of New Orleans!