*  Exported from  MasterCook  *
 
                       PEANUT SOUP WITH OKRA CROUTONS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Appetizers
                 Nuts                             Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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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