Sopa De Mani(
Yield
4 servingsPrep
15 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
peanuts
roasted |
|
½ | cup |
peanut butter
|
|
2 | tablespoons |
vegetable oil
|
|
1 | each |
onions
chopped |
|
1 | pound |
potatoes
chopped, boiled |
|
4 | cups |
stock
|
|
2 | tablespoons |
chives
chopped |
|
1 | x |
salt and black pepper
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
peanuts
roasted |
|
118 | ml |
peanut butter
|
|
3E+1 | ml |
vegetable oil
|
|
1 | each |
onions
chopped |
|
453.6 | g |
potatoes
chopped, boiled |
|
946 | ml |
stock
|
|
3E+1 | ml |
chives
chopped |
|
1 | x |
salt and black pepper
|
* |
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.