Peanut Soup (Sopa de Maní) | Recipe School

Dice the beef meat and add it to the pressure pan.

Dice the onions and add them to the pressure cooker pan.

Dice the garlic and add it to the pressure pan.

Add a beef or vegetable stock cube into the pressure cooker pan.

Season with salt and black pepper.

Fry all the ingredients for about 2 minutes.

Cover with water, close the pan, and when the pressure starts, count 15 minutes.

Dice the carrots and set aside.

Dice the potatoes and set aside.

Dice the tomatoes and set aside.

After 15 minutes, remove the pressure from the pan and add the diced vegetables and diced tomatoes.

Close the pan and when the pressure starts again, count 15 more minutes.

In a pan, add the raw peanuts, cover with water, and cook for about 15 minutes.

Dice the red onions and place in a bowl.

Dice the tomatoes and add to the bowl with the red onions.

Chop the cilantro and add to the bowl.

Season with vinegar, salt, and pepper sauce, and mix to combine.

Store the salsa picante in the refrigerator until the soup is done.

Once the peanuts are cooked, place them in a blender with the water used to cook them and blend until creamy.

Place the peanut cream back in the pan and heat on medium heat until boiling.

Add the meat, potatoes, carrots, and tomatoes from the pressure cooker pan and stir.

Let it cook for about 5 minutes.

If the soup doesn't fit in one pan, divide it into two pans and let it cook for 10 minutes.

Taste the soup and adjust with salt and black pepper as needed.

Fry the French fries while the soup is cooking.

Plate the peanut soup in a bowl, place a portion of French fries on top, and add two tablespoons of salsa picante on top of the fries.

Equipment Needed

Dietary

Allergens