| 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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