Ingredients
- 200 g raw peeled peanuts
- 300 g beef, in chunks
- 1 onion, chopped
- 1 carrot, diced
- 100 g peas
- 3 potatoes, diced
- 100 g angel hair pasta
- 1500 ml beef broth
- 1 tablespoon ají amarillo (yellow chili)
- Fried potato sticks to serve
- Oil, salt, cumin and parsley to taste
Step-by-step
Using a different robot? Switch it here:
- Blend the peanuts with 200 ml broth 1 min/speed 8 until you get a cream. Set aside.
- Sauté the onion, carrot, ají and cumin with 30 g oil 5 min/120°C/speed 1.
- Add the meat and the rest of the broth: 25 min/100°C/reverse/spoon speed.
- Add the peanut cream, peas and potatoes: 15 min/100°C/reverse/spoon speed.
- Add the angel hair pasta and cook 5 min/100°C/reverse/spoon speed.
- Serve with chopped parsley and a few fried potato sticks on top.
Tips
- Well-ground peanuts give this soup its characteristic creaminess.
- Crispy fried potato sticks on top are traditional and essential.
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