Recipe - Peanut-Chile Soup (South African Soup)

2 lg Leeks and tops; washed and
cut into thin rings
4 cup Chicken broth
1 lg Onion; chopped
1 cup Cooked longgrain white rice
3 small Fresh hot chiles; seeds
included and cut into rings
1 Red bell pepper; seeded and
cut into thin strips
1 cup Roasted salted peanuts; not
dry roasted
1 cup Fresh or canned okra
Salt; black pepper & cayenne
pepper, to taste
One fourth cup Finely chopped roasted
salted peanuts; for garnish

Reserve One half cup leeks. In a heavy 2 to 3quart saucepan over high heat,
bring broth, onion, and the remaining leeks to a boil, then reduce heat to
low and simmer until vegetables are tender (25 to 30 minutes). Remove from
heat and puree in a blender. Return soup to saucepan, reserving 1 cup. Add
rice, chiles, bell pepper, and reserved leeks and bring to a boil. Reduce
heat to simmer and cook for about 15 minutes. Meanwhile, in a blender puree
reserved soup and peanuts. Stir into soup on stove and continue cooking for
the remainder of the 15 minutes. If using fresh okra cut into rings and
boil until tender (about 5 minutes). Drain and rinse thoroughly. If using
canned okra drain and rinse. Add okra to soup, stir, and remove from heat.
Season to taste with salt, pepper, and cayenne.

NOTES : To serve, ladle into a heated serving dish and lightly sprinkle top
with chopped peanuts. Yield: 6 servings (serving size: 1 cup.)

Recipe by: © 1995 Cole Group, Inc.

Posted to recipeludigest Volume 01 Number 581 by "catspaw@inetnow.net"
catspaw@inetnow.net on Jan 23, 1998