Peanut Soup With Okra Croutons

Recipe Ingredients

		Soup
1/2 tablespoon	7.5ml	Peanut oil
1/4 teaspoon	1.3ml	Crushed red pepper flakes
1/2 tablespoon	7.5ml	Coriander seeds
1/2 cup	55g / 1.9oz	Celery - diced
1/2 cup	55g / 1.9oz	Carrot - diced
2/3 cup	131g / 4.6oz	Butternut squash - diced
2/3 cup	97g / 3.4oz	Potatoes - diced
1 cup	237ml	Peanuts - roasted, shelled and
		Unsalted
6 cups	1422ml	Stock
1 tablespoon	15ml	Lemon juice
		Salt and pepper
		Okra Croutons
1 1/2 cups	355ml	Okra - thinly sliced
3 tablespoons	45ml	Cornmeal
1/4 teaspoon	1.3ml	Cumin
1/4 teaspoon	1.3ml	Cayenne
1/4 teaspoon	1.3ml	Herbal salt
		Olive oil spray

Recipe Instructions

Place oil, pepper flakes and coriander in a large non-stick pot and fry over moderate heat until the seeds begin to darken. Add vegetables and peanuts and cook for 3 minutes. Pour in the stock and bring to a boil. Cover, reduce heat and simmer 30 minutes. Cool slightly and puree. Gently reheat, add lemon juice and season to taste. Serve in shallow bowls garnished with okra croutons.

CROUTONS: Prehaet oven to 375F. Rinse okra under running water, drain and pat dry with paper towels. Combine cornmeal, seasonings, salt and okra in a bag. Seal and shake well.

Spray a baking sheet with oil, spread okra slices in a single layer and spray them with oil too. Bake until crisp and browned, spraying and stirring twice during cooking. Should take 30 minutes.

Yamuna Devi, "Yamuna's Table"

Source:
KATHY KILLINGSWORTH

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