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
The History of Recipes
Experts have tracked the existence of recipes back into the far past, certainly as far as early Egypt, and possibly even further than that. However, sadly, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to food historians is a series of clay 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 drinkers feel blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius wrote a collection of documents detailing recipes enjoyed by the Romans. In his scrolls, he describes how the roman meals were split into appetizers, main meal and desserts, something that is very familiar to us today. He also informs us how the Roman chefs were skilled in the use of many different spices and herbs, including some that we all recognise for example thyme, fennel and asafoetida. Moving on, we find a couple of recipe books published in the fourteenth century ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that appears on menues today, but instead accounts of the types of food on the tables of the rich and wealthy people of that time. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the holy land, including spices like rosemary and coriander. These new spices and herbs led to an explosion in books on cooking, some of which are now in private cookery archives. By the advent of the 1900s, cookbooks are highly popular as a result of better eduction, people having increased spare time and having more money to spend. Like it or not, the introduction of TV gave us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Peanut Soup With Okra Croutons recipe.
