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Title: Peanut-Chile Soup (South African Soup)
Yield: 6 Servings

Ingredients

      2 lg leeks and tops
           washed and cut into thin
           -rings
      4 c  chicken broth
      1 lg onion; chopped
      1 c  cooked long-grain white rice
      3 sm fresh hot chiles
           seeds included and cut into
           -rings
      1    red bell pepper
           seeded and cut into thin
           -strips
      1 c  roasted salted peanuts; not
           -dry roasted
      1 c  fresh or canned okra
           salt, black pepper & cayenne
           - pepper; to taste
    1/4 c  finely chopped roasted
           -salted peanu; for garnish

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.

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NOTES : To serve, ladle into a heated serving dish and lightly sprinkle top
with chopped peanuts. Yield: 6 servings (serving size: 1 cup.)
Nutr. Assoc. : 793 0 0 0 2840 2607 0 0 0 1075 985 0 1075

Contributor: c 1995 Cole Group, Inc.

Preparation Time: 0:00

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