Jeanette Windle's Sopa de Mani (Peanut Soup)

A traditional Bolivian dish, peanut soup can be made thicker or thinner to suit and served as a meal in itself or starter. All ingredients but peanut vary widely. My favorite version below needs only crusty fresh bread to make a hearty meal for family and friends.

·       1 small chicken, boiled and deboned, along with its stock
·       1 cup raw peanuts (NOT roasted; raw has a completely different taste)
·       1.5 tablespoons oil
·       2 onions, diced
·       1 tablespoon minced garlic
·       1 large or 2 small tomatoes, diced
·       3-4 potatoes, diced
·       2-3 carrots, peeled and diced
·       1/2 cup Goya barley grain (or substitute quinoa)
·       1 can peas
·       1 small can garbanzo beans (aka chickpeas)
·       1/4 cup dry rice (or 1 cup cooked)
·       1 small can hominy (optional)
·       salt to taste


Brown onions and garlic in oil. Grind peanuts in blender with plenty of water until a creamy-white paste mixture. Add to pot with remaining ingredients (is best with all the above) except garnish (add water to desired thickness). Cook slowly for 30-60 minutes, stirring frequently to avoid scorching. Or cook all day in crock pot (best). To serve, spoon into bowl, then add generous sprinkle of fried shoestring potatoes on top.

This recipe does well multiplied 2-3 times over with large chicken for a simmer-all-day hearty winter meal.

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