Sopa de Maní (Bolivian Peanut Soup with Beef and Fries)

Instructions

1. Put the beef, water, halved onion, garlic and 1 teaspoon of salt in a large pot. Bring to a boil, skim off the foam, then cover and simmer for 1 1/4 hours, until the beef is tender.
2. Lift out the beef, cut it into bite-size pieces and discard the bones. Strain the broth and measure out 2 L (8 cups), adding water if needed.
3. Blend the peanuts with 500 ml (2 cups) of warm broth for 1 to 2 minutes, until completely smooth. Pass the mixture through a fine sieve into a bowl, pressing out all the liquid.
4. Heat the oil in the soup pot and cook the chopped onion and carrot for 6 minutes. Stir in the ají paste and cumin and cook for 1 minute.
5. Pour in the remaining broth and the peanut mixture and bring to a gentle simmer, stirring. Add the potato cubes and cook for 12 minutes.
6. Add the pasta and peas and cook for 8 to 10 minutes, stirring often because the soup catches on the bottom. Return the beef, add the salt and pepper, and simmer for 5 minutes.
7. Meanwhile, fry the potato sticks in 5 cm (2 in) of oil at 180°C (350°F) for 4 to 5 minutes, until golden. Drain on paper towels and salt lightly.
8. Ladle the soup into bowls, scatter with parsley and top with a handful of hot fried potatoes.

Tips

• Peanut soup thickens as it sits, so thin it with hot broth or water when reheating. Stir often once the peanuts are in, since the starches settle and can scorch.
• A squeeze of lime and a spoonful of llajua on the side balance the richness. Skip the pasta for a gluten-free version, or add a handful of rice instead.