"This Bolivian peanut soup is an absolute treasure. This soup can be made with beef, chicken or vegetarian,"
Peanut soup (vegan) optional
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- Recipe Card
Prep time: 30mins
Cook time: 2hrs
Serves or Makes: 8-10
Recipe Card
ingredients
- 1 pieces Red Onion
- 4 a Beef Ribs
- 2 pieces Fresh Carrots
- 1/2 cup Green Bellpepper
- 1/2 pound Skinless raw peanuts
- 10 count Fava Beans
- 4 count Yukon Potatoes
- 1/2 cup White Rice
- 1 pieces Clove Garlic
- 1/2 tablespoon powdered Cumin
- 1/4 tablespoon Powdered Black pepper
- 1 Handful Fresh cilantro Cilantro
- 1 stick fresh Celery
- 1/4 cup fresh Peas
- 1 teaspoon Dried Oregano
Method
Step 1
Fill soup pot 2/3 full of water, add 1 Tbsp salt and beef. Bring to boil and simmer for 1 hour or two (longer for the tougher cuts of meat). Keep a lid on to keep broth from evaporating too much. As the soup simmers, skim any fat and foam that rise to the top of the soup with a big flat spoon into a small bowl for easy discarding.
Step 2
Make a raw peanut puree by blending the peanuts in a blender with about a cup of water until you have what looks like almost melting vanilla ice cream. After the meat has cooked for at least an hour, add the peanut puree so the soup turns white with a creamy top surface.
Step 3
Continue cooking for an hour“ Raw peanuts need to be cooked an hour at least or it makes the tummy ache. That’s what my mom says.” An hour then! Stir occasionally so peanut particles don’t burn on the bottom. As this cooks:, go ahead and do the following.
Step 4
Mash garlic and 1/4 tsp pepper and 1/2 tsp cumin (and a little salt to aid the grinding) in a mortar and pestle. Don’t forget to smell this because it’s VERY satisfying. Add to soup.
Step 5
After the peanuts have simmered with the soup about an hour, add a cup of rice. After rice has cooked for about ten minutes, use cooking twine to tie a bouquet of celery leaves and parsley leaves and steep bouquet in the soup. Take meat out of the pot. Pull meat off bone, discard bone, and put meat back in soup.
Step 6
Chop fresh herbs to sprinkle all over top. Serve with a baguette and hot sauce. The picture displays the soup in a bread bowl
Step 7
Fry potato strips. . Get a plate with paper towel over it ready for drying the fries. Test one strip in the oil. You want it to bubble vigorously. If it doesn’t, let the oil get hotter before adding potatoes. They’ll come out soggy if you add them to not-hot-enough oil. If the oil is smoking – it’s too hot. The fried potato strips are done when they’re golden brown; remove them from the oil with a slotted spoon or tongs and put them on paper towels to dry. Salt them.
Step 8
For the hot sauce use the following; Make homemade hotsauce, called llajua, by pulsing in the the blender ever so slowly fresh jalapenoes, tomatoes, and fresh cilantro