South American

Sopa de Maní

Name: Sopa de Maní
Total time: 60 min
Yield: 3 servings
Cuisine: South American
Ingredients: 1 cup raw raw peanuts; 1 lb bone-in beef (ribs or shank); 1 cup macaroni or short pasta; 1 cup diced potatoes; 1 carrot diced; 1/2 cup peas; 1 tbsp aji amarillo

Bolivia's rich and comforting peanut soup — ground peanuts blended into a golden broth with chicken, potatoes, and vegetables for deep, nutty warmth.

60 minutes

Serves 3

Soup

Contains common allergens

Peanut Wheat

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Instructions

6 steps

1
Blend the peanuts: Soak the raw peanuts in warm water for 10 minutes, peel off the skins, and blend with 1 cup of water until very smooth and creamy.

2
Make the broth: In a large pot, brown the beef, then cover with 8 cups of water. Add the aji amarillo, garlic, and salt. Simmer for 45 minutes until the beef is tender.
3
Add the peanut base: Slowly stir the blended peanut cream into the beef broth. Allow it to simmer for another 15 minutes to cook out the raw peanut flavor.
4
Cook the vegetables: Add the diced carrots, potatoes, and peas. Cook for 10 minutes.
5
Add the pasta: Stir in the macaroni and cook for another 8-10 minutes until the pasta and potatoes are tender and the soup is thick and hearty.
6
Serve: Garnish with freshly chopped parsley and serve with crusty bread.

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