Eatsperience Madrid - Deli Recipes: Sopa de Maní (Bolivian Peanut Soup)

Mince the garlic, onion, carrot, celery stalk, bell pepper, and chop 3 potatoes (save 1 for later) into small dices.

In a pot, sauté these ingredients together with the peas and a drizzle of EVO oil until golden brown.

Add the chicken pieces and sauté them over medium-high heat for 2-3 minutes.

Add the broth, cover, and let it cook over medium heat for about 30 minutes.

In the meantime, boil the rice and set it aside when ready.

Take the last potato, cut it into small French fries, and deep fry them, salting them and setting aside.

In a blender, blend peanuts with ground chili pepper and a ladle of the broth from the pot until smooth and creamy.

Remove the chicken pieces from the pot, remove the skin and bones, and return the meat to the pot.

Add the peanut cream to the pot and mix well.

Add the rice, season with salt and spices, and cook for another 5 minutes while stirring.

Serve in soup dishes, decorated with French fries and fresh parsley.

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