Manas soup: easy version of the famous Elba soup

Do you need to explain the story of this soup?

There we go: Elba Rodriguez is the winner of the first Argentine chef master. In the middle of the program he made his emblematic dish: a Bolivian peanut soup. The chefs acclaimed her, everyone applauded and I and a half Argentina were handled with the recipe.

Mani soup is very traditional in Bolivia. There are thousands of recipes. I chose the one that most adapted to my liking (and perhaps also to yours) and modified it. Not so much in terms of ingredients and in terms of the processes and steps it takes. In the recipe I explain what steps were not on the original dish.

What is this peanut soup

It is a soft but slightly spicy plate. Personally I liked it a lot. But what I liked most was discovering this use for peanuts: incorporating it into soups and sauces. The peanut is an incredible food with many properties to which we often give only the snack place. Another day we talk about manicher discrimination.

Mani soup is a thick preparation, with a lot of body. Tasty If you are looking for a "soup", this is not the case. It is a super powerful and satiator dish, in any case, a Pa'meter Siesta soup.

Enjoy it!

Ingredients

For 4 portions

• 4 pieces of medium meat (it can be OSOBUCO, ROSTBEEF)
• 4 potatoes
• 1 cup of cooked peas
• 1 cup of raw peeled peanut (it is important that it be raw and not roasted)
• 1 onion
• 2 garlic cloves
• 2 Carrots
• 1/2 Red Mryr
• 1 yellow pepper (it is slightly spicy)
• Condiments: cumin, paprika, oregano, laurel and turmeric
• 2 tbsp. of chopped parsley
• Vegetable or meat broth
• Salt, pepper and oil

Mani soup recipe

It takes time…

1. Chop the onions, carrots, belling, garlic and yellow pepper.

2. Water them in oil, in a large pot.

3. When the onion is transparent, add the meat. The idea is to brown the meat a little before adding the broth. Vegetables will continue to be done. Technically it would be better to seal the meat first and then saute the vegetables, but this time I did it like this and there was nothing wrong. The original soup does not have sealed meat, I added this step because it gives it a taste that I like more.

4. Add the broth to the pot (2 liters approx.) And the potatoes cut into large pieces, cover and boil. I am going to crush a part of the soup so I put the potatoes at this time, I am not interested if they get rid of. If your intention is to leave them whole (in the original recipe it is not crushed), you have to put them later, half an hour before finishing cooking.

5. Crush the peanut cup, which must be peeled, with the same amount of water. You can add more if necessary. A thin and little sandy white cream should be left. A kind of peanut milk.

6. After the first boiling of the broth, add this peanut milk and condiments. Condimenta with desire: there is a lot of liquid! Several things: 1. Eye with cover the pot in this first stage, because it goes up as milk and you make a disaster. Obviously this servant tells you because he lived in his own flesh. 2. We are going to boil this soup for a long time, about two hours or more. How to know when you are? For the flavor of peanuts. 3. The peanuts as it is has a raw, vegetable flavor, almost grass. During cooking we will test the soup until this raw taste disappears.

7. Once we finish cooking, remove the meat and disseminate it or cut into small pieces and reserve. We remove bones if any.

8. The rest of what is in the pot we shred finely with the Minipimmer, a step that may not be very consistent with the spirit of the recipe but I loved it as it was. It gives a thick, creamy and very tasty character and helps highlight the presence of the peas.

9. Add to the crushed soup the meat we had reserved and the classes of peas. Stir well. You already have your mani soup ready.

10. Serve with very thin fries (look here how to make Pay potatoes ) and rain with enough chopped parsley.

Here my peanut soup

And I with the kitchen made a quilombo, as the occasion merits