sopa de mani

In honor of Ryan & Pam moving to Bolivia try the recipe for Bolivian Peanut Soup! Crisp fried potatoes sprinkled on top make it the best!

You might have just found your new favorite soup…

 

Bolivian Sopa de Mani (Peanut Soup)

Soak 2 cups of raw peanuts in water for at least 20 minutes. Drain the water. Put the peanuts in a blender and add fresh water to about 1 inch above the peanuts. Puree for 4 – 5 minutes, adding water as necessary to make about 6 cups of a medium peanut paste.

Heat 2 TBSP peanut oil in a large soup pan over low heat. Brown 8 chicken pieces (with or without skin, small breasts, thighs, legs – whatever you prefer) in oil for about 5 minutes. Set chicken aside.

Add 1 TBSP peanut oil to same pan and stir in:

1 onion, chopped

2 large carrots, cut into small pieces

2 stalks of celery

1 large tomato, chopped

3 cloves of garlic, minced

½ green pepper, chopped

Sauté for a couple of minutes. Then add:

2 TBSP beef bouillon granules

1 tsp ground cumin

1 tsp seasoned salt

½ tsp pepper

pinch red pepper flakes

1 tsp paprika

blended peanuts

about 8 cups boiling water

Boil for 30 minutes.  Then add browned chicken and 1 cup peas or green beans. Cover and boil for another 20 minutes until chicken is done.

Meanwhile, fry cut julienned potatoes in hot oil until crisp. Drain on paper towels. Ladle soup into bowls and top with crisp fried potatoes and a sprinkling of minced parsley. Serves 8.

It’s a bit of work, but well worth it! Let us know what you think!