Recipe - Peanut Soup With Okra Croutons

SOUP
One half tablespoon Peanut oil
One fourth teaspoon Crushed red pepper flakes
One half tablespoon Coriander seeds
One half cup Celery, minced
One half cup Carrot, minced
2/3 cup Butternut squash, minced
2/3 cup Potatoes, minced
1 cup Peanuts, roasted, shelled &
unsalted
6 cup Stock
1 tablespoon Lemon juice
Salt & pepper

OKRA CROUTONS
1 One half cup Okra, thinly cut or sliced up
3 tablespoon Cornmeal
One fourth teaspoon Cumin
One fourth teaspoon Cayenne
One fourth teaspoon Herbal salt
Olive oil spray

Place oil, pepper flakes & coriander in a large
nonstick 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