Sopa de Mani (Bolivian Peanut and Potato Soup)
A classic South American Sopa de Mani features peanuts and yellow potatoes, creating a thick, creamy soup with a light hue.
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Instructions
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Mince garlic and onions; peel and dice carrots.
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Heat vegetable oil in a large pot over medium heat. Brown beef ribs, then add onions, garlic, carrots, cumin, and oregano, cooking for 3-4 minutes while stirring. Pour in beef stock and bring to a simmer.
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Blend peanuts with 1 cup of water until a thick paste forms, adding more water if needed. Stir the peanut paste into the soup and simmer, covered, for approximately 1 hour.
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Peel four potatoes, reserving one. Cut the remaining three into 1-2 inch wedges and add to the soup. Adjust liquid with water or stock if necessary, then cover and simmer until potatoes are tender. Gently mash the cooked potatoes directly in the soup.
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Remove ribs, cool, de-bone, and return the meat to the soup. Add rice and simmer for an additional 20 minutes.
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Season the soup to taste with salt and pepper. Stir in peas and reduce heat to low.
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Cut the reserved potato into matchsticks. Heat 1/2 inch of oil in a small pan and fry the potato sticks until golden brown. Drain on paper towels and season with salt.
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Serve soup garnished with matchstick fries, chopped parsley, and cilantro, with hot sauce on the side.