Name of Recipe: Sopa de maní y tomates (Peanut and tomato soup)
A popular soup in Ecuador and Bolivia.
Number of People: 4-6
Ingredients:250g potatoes, peeled and cut into 2cm dice
150g unsalted peanuts, toasted in a dry frying pan
55g peanut oil
1 onion, cut into quarters
Garlic to taste
1 red pepper, seeded and cut into quarters
Red chillies, seeded, if desired
400g ripe tomatoes, roughly chopped
About 700g vegetable stock
Seasoning
2 tablespoons coriander, to garnish
Preparation:Add 600g cold water into
and place the steaming basket containing the potatoes, inside.
Steam for
20 minutes / 100° / Speed 1.
Remove from
and reserve.
Dry the bowl and add the peanuts.
Grind
10 seconds / Speed 8.
Drop the onion, garlic, red pepper and chillies on
running blades / Speed 5.
Scrape down the inside of the bowl.
Add the oil and sauté for
10 minutes / Temp. Varoma / Speed 1.
Add the potatoes, ground peanuts, tomatoes and stock.
Cook
15 minutes / 100° / Speed 2.
Blend
1 minute / increasing to Speed 9 until smooth.
Check seasoning and serve garnished with the coriander leaves and a few additional whole peanuts.
Photos: See
http://www.flickr.com/photos/34648965@N03/6115569978/in/pool-soup/ for a larger image
Tips/Hints: I used 3 chillies of the general sort you would buy from an Asian grocer and I left the seeds in. The heat level was fine for us, but it could be too hot for a lot of people, so start off with a little and add more if necessary.
