Sopa de Maní

Ingredients

• 250 g raw shelled peanuts, skins on
• 700 g beef shin or short rib, on the bone
• 2 litres beef stock or water
• 1 red onion, finely diced
• 4 garlic cloves, minced
• 2 carrots, diced
• 150 g peas
• 2 tbsp ají amarillo paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 100 g macaroni
• 400 g potatoes, cut into thin chips
• 300 ml vegetable oil for frying
• 2 tbsp vegetable oil for the soup
• small handful flat-leaf parsley, chopped
• salt and black pepper

Before you cook

• Soak the raw peanuts in warm water for 20 minutes to loosen their skins.
• Dice the onion and carrots and mince the garlic.
• Cut the beef into large pieces, leaving the bones in for flavour.
• Peel the potatoes and cut them into thin chips, then keep them in cold water.
• Chop the parsley for finishing.

Steps

1. Drain the soaked peanuts and blend them with 400 ml of the stock until completely smooth and milky.
2. Heat 2 tablespoons of oil in a large pot and brown the beef for 8 minutes on all sides.
3. Add the onion, garlic and carrot and cook for 6 minutes until softened.
4. Stir in the ají amarillo paste, cumin and oregano and cook for 3 minutes.
5. Pour in the remaining stock and bring the pot to the boil.
6. Skim off any grey foam, then cover the pot and simmer for 45 minutes.
7. Pour in the blended peanuts and stir them through thoroughly.
8. Simmer uncovered for 25 minutes, stirring often so the peanut does not catch on the base of the pan.
9. Add the macaroni and the peas and cook for 10 minutes more.
10. Season the soup generously with salt and pepper.
11. Drain the potato chips and pat them completely dry.
12. Heat the frying oil to 180C in a deep pan.
13. Fry the chips for 5 minutes until golden, then drain them on kitchen paper and salt them.
14. Ladle the soup into deep bowls, giving each one a piece of beef.
15. Pile the hot chips on top, scatter over the parsley and serve at once.