|2 larges||Leeks and tops; washed and cut into thin rings|
|4 cups||Chicken broth|
|1 large||Onion; chopped|
|1 cup||Cooked long-grain white rice|
|3 smalls||Fresh hot chiles; seeds included and cut into rings|
|1||Red bell pepper; seeded and cut into thin strips|
|1 cup||Roasted salted peanuts; not dry roasted|
|1 cup||Fresh or canned okra|
|Salt; black pepper & cayenne pepper, to taste|
|¼ cup||Finely chopped roasted salted peanuts; for garnish|
Reserve ½ cup leeks. In a heavy 2 to 3-quart saucepan over high heat, bring broth, onion, and the remaining leeks to a boil, then reduce heat to low and simmer until vegetables are tender (25 to 30 minutes). Remove from heat and puree in a blender. Return soup to saucepan, reserving 1 cup. Add rice, chiles, bell pepper, and reserved leeks and bring to a boil. Reduce heat to simmer and cook for about 15 minutes. Meanwhile, in a blender puree reserved soup and peanuts. Stir into soup on stove and continue cooking for the remainder of the 15 minutes. If using fresh okra cut into rings and boil until tender (about 5 minutes). Drain and rinse thoroughly. If using canned okra drain and rinse. Add okra to soup, stir, and remove from heat.
Season to taste with salt, pepper, and cayenne.
NOTES : To serve, ladle into a heated serving dish and lightly sprinkle top with chopped peanuts. Yield: 6 servings (serving size: 1 cup.) Recipe by: © 1995 Cole Group, Inc.
Posted to recipelu-digest Volume 01 Number 581 by "catspaw@..." <catspaw@...> on Jan 23, 1998
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