Sopa de maníBolivian peanut soup

• 800 g1.75 lb beef on the bone: costilla (short ribs) or osobuco (cross-cut shank), cut into 6 pieces
• 2.5 l10 1/2 cups water
• 200 g1 1/3 cups raw peanuts (maní crudo), skinned and unsalted, soaked in water for 4 hours if you have time
• 500 ml2 cups water, for blending the peanuts
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 carrot, diced small
• 1/2 red bell pepper (pimentón), diced small
• 3 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3 (about 450 g)3 (about 1 lb) potatoes, for the soup, peeled, diced
• 60 g1/3 cup rice, or 70 g (2/3 cup) short macaroni
• 100 g2/3 cup green peas (arvejas), fresh or frozen
• salt and black pepper, to taste
• 3 (about 450 g)3 (about 1 lb) potatoes, for the topping, peeled, cut into thin matchsticks
• vegetable oil, for deep-frying
• 3 tbsp chopped flat-leaf parsley
• llajua (Bolivian chilli and tomato sauce), to serve

Method

1. 1

   1. Put the beef and the 2.5 l (10 1/2 cups) of water in a large pot, bring to the boil and skim off the foam.

2. 2

   2. Cover and simmer for about 1 hour, until the meat is tender.

3. 3

   3. Meanwhile drain the peanuts and blend them with the 500 ml (2 cups) of water for 2 to 3 minutes, until you have a smooth, milky liquid with no grit; strain it if any pieces remain.

4. 4

   4. Heat the oil in a frying pan over medium heat and cook the onion, carrot, bell pepper and garlic for 6 to 8 minutes until soft, then stir in the cumin and oregano.

5. 5

   5. Add the vegetables to the broth, then pour in the peanut milk, stirring constantly.

6. 6

   6. Bring back to a simmer over low heat with the lid ajar and cook for 20 minutes, stirring and scraping the bottom often: peanut catches easily and tends to boil over.

7. 7

   7. Add the diced potatoes and the rice or macaroni and simmer for 15 minutes, until both are tender.

8. 8

   8. Add the peas, cook for 5 minutes more and season with salt and pepper; the soup should be creamy but still pour from the ladle, so add a little hot water if needed.

9. 9

   9. While the soup finishes, heat the frying oil to 175°C (350°F) and fry the potato matchsticks in batches until golden and crisp; drain on paper and salt them.

10. 10

    10. Serve each bowl with a piece of meat, top it with a handful of fried potatoes and some parsley just before eating so they stay crisp, and pass the llajua at the table.