Rabbit Soup

Ingredients

• Two rabbits
• Stick of butter
• 5 onions 
• Head of Celery 
• Cup of green peas
• Salt and Pepper 

Directions

1. Cut one or two rabbits into joints.
2. Lay joints in cold water for 1 hour. 
3. Dry and fry joints in butter until they are half done.
4. Place joints in a saucepan, contains 4-5 onions and a head of celery cut small.
5. Add to these 3 parts (3 cups) of cold water and a cup of peas.
6. Season with salt or pepper. 
7. Strain then serve. (some preferred unstrained)

Source —La Cuisine Creole
Prepared by Trace Bennett
Louisiana Anthology
June 8, 2020