Peanut soup with okra croutons
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | tablespoon | Peanut oil |
| ¼ | teaspoon | Crushed red pepper flakes |
| ½ | tablespoon | Coriander seeds |
| ½ | cup | Celery, diced |
| ½ | cup | Carrot, diced |
| ⅔ | cup | Butternut squash, diced |
| 1½ | cup | Okra, thinly sliced |
| 3 | tablespoons | Cornmeal |
| ¼ | teaspoon | Cumin |
| ⅔ | cup | Potatoes, diced |
| 1 | cup | Peanuts, roasted, shelled & unsalted |
| 6 | cups | Stock |
| 1 | tablespoon | Lemon juice |
| Salt & pepper | ||
| ¼ | teaspoon | Cayenne |
| ¼ | teaspoon | Herbal salt |
| Olive oil spray | ||
Directions
SOUP
OKRA CROUTONS
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"
Submitted By MARK SATTERLY On 11-15-94