| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Soups, Appetizers, Nuts, Vegetables | 6 | Servings | |
INGREDIENTS
| 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 | ||
| 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 |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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