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 & unsalt, ed
6 cup stock
1 tbsp lemon juice
1 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
1 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, "Yamuna's Table"
Servings: 6 servings
Peanut Soup With Okra Croutons Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Salad; Soup; Vegetable
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Written recipes as a concept can be tracked back into history, in fact as far back into recorded history as the ancient Egyptians, and maybe even further. However, these, old cook books were just simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts is a series of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Later on, in Roman times around 25BC a roman called Apicius created a few documents detailing recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals were divided into appetizers, main course and dessert, a style of dining still practiced today. This early Roman chef recounts how the cooks of his times were skilled in the use of many herbs, including many that are still in use today for example bay, fennel and asafoetida. Later on, we find a couple of cookery books dating from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are not about the indian food that is popular today, but rather descriptions of the types of food served to the rich and wealthy people of the period. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, such as parsley and basil. These new herbs and spices led to a torrent in recipe manuscripts, many of which still exist in private collections. By the advent of the twentieth century, cookbooks were highly popular due to increased literacy, people having more free time and disposable income. The introduction of the TV gave us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Peanut Soup With Okra Croutons recipe.
