Busters Recipes

Peanut Soup with Okra Croutons

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
Okra Croutons
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

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.
Yield: 6 servings

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