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

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