Sopa de maní – creamy peanut soup with beef and potatoes

Ingredients for 4 portions

• 800 gBeef shank
• ≈ 2 lWater, for the broth
• to tasteSalt
• 150 gPeanuts, raw, skinned
• ≈ 500 mlWater, for the peanuts
• 2 tbspRapeseed oil
• 1Yellow onion, chopped
• 1Bell pepper, chopped
• 1Carrot, finely diced
• 2 clovesGarlic, chopped
• 1 tspCumin
• 1 tspPaprika
• 1 tspChili flakes
• 1 tspOregano
• 500 gPotato, in 2 cm cubes
• 100 gVermicelli (soup pasta)
• 100 gGreen peas, frozen
• 2 tbspParsley, chopped
• to tasteBlack pepper

Method

1. Put the beef in a large pot with the water and some salt. Bring to the boil and skim off the foam.
2. Simmer over a low heat, partly covered, for 1 hour 15 minutes, until the beef is tender.
3. Blend the peanuts with the water for 2–3 minutes, until completely smooth.
4. Chop the onion, pepper and garlic and finely dice the carrot. Peel the potatoes and cut them into 2 cm cubes.
5. Heat the oil in a frying pan and cook the onion, pepper, carrot and garlic for about 10 minutes, until soft. Stir in the cumin, paprika, chilli flakes and oregano and cook for another minute.
6. Lift the beef out of the broth, remove the bone and cut the meat into pieces. Stir the softened vegetables and the peanut cream into the broth.
7. Simmer for 20 minutes, stirring often from the bottom as the peanuts catch easily, until the soup has thickened and no longer tastes of raw peanut.
8. Add the potatoes and beef and simmer for 15 minutes.
9. Add the pasta and peas and cook for about 8 minutes, until the pasta is tender. Add a little hot water if the soup gets too thick.
10. Season with salt and pepper and serve piping hot, scattered with parsley.

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