Peanut-Chile Soup (South African Soup)
2 large Leeks and tops; washed and diced
4 cups of chicken broth
1 large Onion, chopped
1 cup of cooked long-grain white rice
3 small Fresh hot chiles, seeds
1 Red bell pepper, seeded
1 cup of roasted salted peanuts
1 cup of fresh or canned okra
Salt, black pepper & cayenne
1/4 cup of finely chopped roasted nuts |
Instructions:
Reserve 1/2 cup leeks. In a heavy 2 to 3-quart saucepan over high heat, bring broth, onion, and the remaining leeks to a boil, then reduce heat to low and simmer until vegetables are tender (25 to 30 minutes). Remove from heat and puree in a blender. Return soup to saucepan, reserving 1 cup. Add rice, chiles, bell pepper, and reserved leeks and bring to a boil. Reduce heat to simmer and cook for about 15 minutes. Meanwhile, in a blender puree reserved soup and peanuts. Stir into soup on stove and continue cooking for the remainder of the 15 minutes. If using fresh okra cut into rings and boil until tender (about 5 minutes). Drain and rinse thoroughly. If using canned okra drain and rinse. Add okra to soup, stir, and remove from heat. Season to taste with salt, pepper, and cayenne. NOTES : To serve, ladle into a heated serving dish and lightly sprinkle top with chopped peanuts. Yield: 6 servings (serving size: 1 cup.) Recipe by: ? 1995 Cole Group, Inc. Posted to recipelu-digest Volume 01 Number 581 by "catspaw@inetnow.net" <catspaw@inetnow.net> on Jan 23, 1998  <---Can you name which country this flag is from?
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