Bolivian
Sopa de Maní
Mellow Bolivian peanut and beef-shank soup with tender vegetables, fresh parsley, and a dramatic crown of crisp shoestring potatoes.
6 servings · 35 minutes prep · 135 minutes cook
Ingredients
Beef and peanut soup
- 2 lb, Bone-in; trim away thick exterior fat and cut into 6 pieces.
- 10 cups
- 4 tsp, Diamond Crystal kosher salt; divided.
- 1 1/2 cups, Raw, unsalted, and blanched.
- 2 tbsp, Such as sunflower or canola oil.
- 1 large onion (9 oz), Finely diced.
- 2 medium carrots (6 oz), Peeled and cut into 1/4-inch dice.
- 2 medium ribs (3 1/2 oz), Cut into 1/4-inch dice.
- 4 medium cloves, Minced.
- 1 medium tomato (7 oz), Ripe, cored, and finely grated or chopped.
- 1 tsp
- 1 tsp, Preferably Bolivian oregano; crumble before using.
- 1/2 tsp, Freshly ground.
- 1 lb, Peeled and cut into 3/4-inch cubes.
- 1 cup (5 oz), Shelled; fresh or frozen.
- 1/2 cup (3/4 oz), Flat-leaf parsley, finely chopped.
Crisp shoestring potatoes
- 12 oz, about 1 large potato, Peeled.
- 4 cups, Neutral oil such as sunflower or canola oil, for frying.
- 1/2 tsp, Diamond Crystal kosher salt.
Directions
Build the beef broth
- Put the beef shank, cold water, and 3 tsp of the kosher salt in a {{tool:large-heavy-pot}}. Bring slowly to a boil over medium-high heat, skimming away the gray foam that rises during the first 10 minutes.
- Reduce the heat to maintain a gentle simmer, about 190–200°F. Partially cover and cook for 45 minutes. Skim off any large pools of surface fat; retaining a little is desirable, but too much will make the finished peanut broth heavy.
Grind the peanuts and prepare the vegetable base
- While the beef simmers, process the raw peanuts in a {{tool:blender}} until finely ground. Add 2 cups of hot broth from the pot and blend for 1–2 minutes, stopping to scrape down the container, until the mixture is fluid and nearly smooth. A faintly grainy texture is traditional, but no large peanut pieces should remain.
- Heat the neutral oil in a {{tool:large-skillet}} over medium heat. Add the yellow onion, carrot, and celery rib. Cook for 8–10 minutes, stirring regularly, until the onion is translucent and the vegetables have softened without browning.
- Add the garlic cloves and cook for 1 minute. Stir in the tomato, ground cumin, dried oregano, and black pepper. Cook for 5–7 minutes, until the tomato has broken down and the mixture is thick rather than watery.
Cook the peanut broth thoroughly
- Scrape the vegetable mixture into the simmering beef broth. Slowly pour in the blended peanut mixture while stirring continuously with a {{tool:wooden-spoon}}. Bring the soup back to a gentle simmer; do not let it boil hard, because the peanut mixture foams readily and can scorch.
- Simmer uncovered for 45–55 minutes, stirring across the bottom of the pot every 5 minutes and more often as the soup thickens. Regulate the heat so bubbles rise steadily but gently. The peanut base is ready when it smells roasted and mellow, has lost its raw legume-like taste, and lightly coats a spoon. Do not shorten this cooking stage.
Finish the soup
- Add the yukon gold potatoes and the remaining 1 tsp kosher salt. Simmer for 18–24 minutes, stirring occasionally, until the potatoes are completely tender and a piece crushes easily against the side of the pot.
- Add the green peas and cook for 4–5 minutes, until tender and bright. The beef should now pull apart readily when pressed with a fork. Remove the bones and any large pieces of connective tissue, break the meat into bite-size pieces, and return it to the soup.
- Stir in half of the parsley. If evaporation has made the soup thicker than heavy cream, stir in hot water in 1/4-cup increments; it should be creamy and full-bodied but still flow easily from a {{tool:ladle}}. Keep warm over very low heat while frying the potatoes.
Fry the shoestring potatoes and serve
- Using a {{tool:chef-knife}} and {{tool:cutting-board}}, cut the russet potatoes lengthwise into slices about 1/8 inch thick, then cut the slices into matchsticks. Rinse under cold water until the water is mostly clear. Drain and dry extremely thoroughly between {{tool:clean-kitchen-towel}}s; surface water will cause dangerous splattering in the hot oil.
- Pour the frying oil into a {{tool:heavy-saucepan}}, leaving at least 3 inches of headroom. Using a {{tool:deep-fry-thermometer}}, heat to 350°F. Fry the potatoes in three batches for 3–5 minutes per batch, stirring gently to separate them, until crisp and evenly golden. Keep the oil between 335 and 350°F.
- Transfer each batch with a {{tool:slotted-spoon}} to a {{tool:wire-rack}} or paper towels. Season the hot potatoes evenly with the kosher salt.
- Ladle the soup into warm bowls, distributing the beef and vegetables evenly. Finish with the remaining parsley and a loose mound of crisp shoestring potatoes. Serve immediately so the garnish remains crisp.
