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PEANUT SOUP WITH OKRA CROUTONS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers
Nuts Vegetables
Amount Measure Ingredient -- Preparation Method
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-----SOUP-----
1/2 tb Peanut oil
1/4 ts Crushed red pepper flakes
1/2 tb Coriander seeds
1/2 c Celery, diced
1/2 c Carrot, diced
2/3 c Butternut squash, diced
2/3 c Potatoes, diced
1 c Peanuts, roasted, shelled &
- unsalted
6 c Stock
1 tb Lemon juice
Salt & pepper
-----OKRA CROUTONS-----
1 1/2 c Okra, thinly sliced
3 tb Cornmeal
1/4 ts Cumin
1/4 ts Cayenne
1/4 ts Herbal salt
Olive oil spray
Place oil, pepper flakes & coriander in a large
non-stick pot & fry over moderate heat until the seeds
begin to darken. Add vegetables & peanuts & cook for
3 minutes. Pour in the stock & bring to a boil.
Cover, reduce heat & simmer 30 minutes. Cool slightly
& puree. Gently reheat, add lemon juice & season to
taste. Serve in shallow bowls garnished with okra
croutons.
CROUTONS: Prehaet oven to 375F. Rinse okra under
running water, drain & pat dry with paper towels.
Combine cornmeal, seasonings, salt & okra in a bag.
Seal & shake well.
Spray a baking sheet with oil, spread okra slices in a
single layer & spray them with oil too. Bake until
crisp & browned, spraying & stirring twice during
cooking. Should take 30 minutes.
Yamuna Devi, "Yamuna's Table"
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