Peanut Soup With Okra Croutons Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
SOUP
1/2 tbsp: Peanut oil,
1/4 tsp: Crushed red pepper flakes,
1/2 tbsp: Coriander seeds,
1/2 cup: Celery, diced
1/2 cup: Carrot, diced
2/3 cup: Butternut squash, diced
2/3 cup: Potatoes, diced
1 cup: Peanuts, roasted, shelled & unsalted
6 cup: Stock,
1 tbsp: Lemon juice,
Salt & pepper,
OKRA CROUTONS
1 1/2 cup: Okra, thinly sliced
3 tbsp: Cornmeal,
1/4 tsp: Cumin,
1/4 tsp: Cayenne,
1/4 tsp: Herbal salt,
Olive oil spray,
Directions:
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, "Yamunas Table"
Source from luhu.jp
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, "Yamunas Table"
Source from luhu.jp