Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------SOUP---------------------------------
1/2 tb Peanut oil 2/3 c Potatoes, diced
1/4 ts Crushed red pepper flakes 1 c Peanuts, roasted, shelled
1/2 tb Coriander seeds -- unsalted
1/2 c Celery, diced 6 c Stock
1/2 c Carrot, diced 1 tb Lemon juice
2/3 c Butternut squash, diced Salt pepper

-----------------------OKRA CROUTONS----------------------------
1 1/2 c Okra, thinly sliced 1/4 ts Cayenne
3 tb Cornmeal 1/4 ts Herbal salt
1/4 ts Cumin 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.

Yamuna Devi, "Yamuna's Table"
Submitted By MARK SATTERLY On 11-15-94

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