Sopa de Maní
(Bolivian peanut soup)
Image © iStockphoto
- Oil -- 2 to 3 tablespoons
- Onion, chopped -- 1
- Garlic, minced -- 2 to 3 cloves
- Stock or water -- 5 cups
- Chicken breasts, boneless and skinless, cubed -- 1 pound
- Salt and pepper -- to season
- Carrots, cut into rounds -- 3
- Large potatoes, quartered -- 2
- Natural peanut butter -- 1/2 cup
- Heat the oil in a large saucepan over medium-high flame. Add the onion and saute until translucent, about 2 to 3 minutes. Add the garlic and saute for another minute.
- Add the stock or water, chicken, salt and pepper and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes.
- Add the carrots and simmer for 10 more minutes, Then add the potatoes and simmer for another 10 to 15 minutes, or until the vegetables are cooked through and tender.
- Whisk a little of the hot broth into the peanut butter to thin it out a bit. Then stir the peanut butter into the simmering soup. Adjust seasoning with salt and pepper and serve hot.
- Meats: Substitute boneless, skinless chicken thighs or half a chicken, cut into pieces, for the chicken breast if you like. Sopa de maní can also be made with beef. Use cubed stewing beef, and increase the initial cooking time from 20 minutes to as much as an hour to allow the beef to get tender.
- Other Additions: Add a couple stalks of chopped celery or a chopped ají or jalapeño pepper to the onions when you saute them. A peeled, chopped turnip or some chopped cabbage can be added along with the carrots. Toss in a half cup of rice when you add the carrots if you like or stir in some pasta.
- Seasonings: Stir in some dried oregano or chopped parsley. Add a big pinch of Mexican saffron (azafrán) to give the soup a pleasant yellow hue.