Sopa de maní – Bolivian peanut soup

Ingredients

• 500 g beef chuck, finely diced
• 150 g raw unsalted peeled peanuts
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 carrots, diced
• 600 g potatoes
• 100 g green peas
• 1.5 l beef stock
• ½ tsp ground cumin
• 3 tbsp oil
• 2 tbsp chopped parsley
• salt and pepper

Method

1. 1Blend peanuts with 3 dl of the stock until completely smooth.
2. 2Brown beef in 1 tbsp oil. Add onion, garlic and cumin and cook for 3 minutes.
3. 3Add the remaining stock and peanut mixture. Simmer for 60 minutes, stirring regularly.
4. 4Add carrots and 400 g diced potatoes and cook for another 20 minutes. Add peas for the last 5 minutes.
5. 5Cut the remaining potatoes into thin strips, toss with 2 tbsp oil and bake at 220 °C for 15–20 minutes until crisp. Season the soup and top with potato strips and parsley.