Sopa de Mani (Bolivian Peanut Soup)

[Guest guest]

I made this for my Mom over at her house. She really enjoyed this soup.

Mark

 

Sopa de Mani (Bolivian Peanut Soup)

 

1 tablespoon peanut oil

1 large onion, cut into a dice

2 carrots, cut into thick rounds

1/2 cup green peas, frozen are fine

1/2 cup tomatoes, skinless and cut into a dice, canned are fine

4 cups vegi stock

1/2 cup raw peanuts, ground in a blender, no piece should be larger than a

peppercorn

1 and 1/2 medium potatoes, peeled and cut into a dice (I used white rose)

salt and pepper, to taste

hot pepper sauce, to taste

Garnish: sprinkling of minced parsley, and 1/2 potato, cut into a fine julienne

and fried in peanut oil til crisp (you can substitute potato sticks, but these

are pretty easy)

 

Heat the oil in a large saucepan over low heat and stir in the onion and

carrots. Cook slowly until the onions and carrots are soft, about 10 minutes.

Stir in the peas and tomato bits and let them cook slowly another 10 minutes,

stirring from time to time. Pour in the stock, the ground raw peanuts, and the

potatoes (or rice). Bring to a boil, then reduce to a simmer, partially cover,

and cook without stirring for 30 minutes.

Fry the remaining julienne of potatoes in hot peanut oil until crisp, then

remove and drain on paper towels.

When ready to serve, season the soup with salt, pepper, and hot pepper sauce to

taste. Ladle into bowls and top with the crisp fried potatoes and a sprinkling

of minced parsley. Yileds 4 servings.

 

 

 

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