Sopa De Mani(
Submitted by intentz39
Bolivian peanut soup (sopa de mani) with roasted peanuts and peanut butter pureed with boiled potatoes into a thick, nutty, velvety broth. Garnished with fresh chives.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
40 minSopa de mani is Bolivia’s beloved peanut soup, and one taste explains why it’s a national treasure.
Roasted peanuts and peanut butter get mashed with boiled potatoes and a splash of stock into a thick puree. The rest of the stock goes in gradually, creating a smooth, nutty broth with body from the potatoes.
The flavor is surprisingly complex for such a short ingredient list. Rich, earthy peanut depth balanced by the starchy sweetness of potatoes, with fresh chives scattered on top for a clean, bright finish.
It comes together in about 40 minutes and makes an unforgettable starter or a light meal on its own.
Kitchen Tips
- Use both roasted peanuts and peanut butter for the fullest peanut flavor. One alone doesn’t deliver the same depth as the combination.
- Add the stock gradually while blending, not all at once. This builds a smoother, more emulsified soup.
- Boil the potatoes until they’re very soft. They need to mash completely into the puree for a silky texture with no lumps.
Ingredients
Directions
Heat the oil in a saucepan and cook the onion until it becomes transparent.
Add the ground peanuts or peanut butter, potatoes and a little stock and mash well.
Alternatively, put these ingredients into a blender.
Now pour the rest of the stock slowly into the purée, mixing well.
Bring the soup to a boil, then let it simmer, covered, for 5 to 10 minutes.
After this, remove the pot from the heat and season.
Sprinkle the chives on top before serving.
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