Bolivian Peanut Soup

Bolivian Peanut Soup 

by 

Linda Zuniga

This peanut soup is our family favorite.  We make it for holidays, birthdays, rainy or snowy days or when someone is getting sick.  I have tried to make capture the process I go through to make this soup perfect each time.  The final test to make sure it is perfect is for my husband to taste it to make sure it is how his mom used to make it for him.  So give it a try and continue our family legacy with Peanut Soup or start a new family tradition. 

 

Fill up a big pot a little  more than  half-way with water.

Add 2 1/2 pounds chicken. Bring to a boil and then simmer for 15-20 minutes.

Measure 1 1/2 cups raw peanuts.

Don't use too many peanut or else it will make the soup to heavy and thick.

Soak peanuts in warm water.  Rinse a couple of times and keep soaking.

Wash 3-4 tomatoes, 1 bell pepper and 1 onion.

Peel the onion, takes the seeds out of the green pepper and cut into cubes.

Put in a blender with 1 cup of water and liquify.

Add the blended veges to the soup.

Boil the chicken with the veges until the broth becomes transparent.

Remove the chicken to cool.

Put the peanuts with 2 cups water in a blender and liquify until it doesn't feel grainy.

Add the liquified peanuts to the pot.

Simmer on medium until it begins to boil. Be careful it doesn't overflow.

Turn down to simmer for 15-20 minutes.  Stir occasionally.

Add 2 tbsp. salt and stir.

  

 

 

 

 

 

Cut chicken and add back into the soup.

Peel 10-12 large potatoes.

Cube the potatoes into medium pieces.

When the peanuts taste almost done add the potatoes.

Simmer for 10 minutes or until the potatoes are tender but not mushy.

 

Ingredients:
2 1/2 lbs. chicken (breasts and/or thighs)
1 bell pepper, seeded and cubed
1 onion, cut in 4 pieces
3-4 tomato, cut in 4 pieces
10-12 potatoes
1 1/2 cups raw peanuts

Fill a large cooking pot with water, add in the chicken and boil for 15-20 minutes.  While the chicken is boiling, soak the peanuts in warm water. Rinse several times.  In a blender add 1 cup of water, peppers, onions and tomatoes.  Blend until smooth.  Add to the pot of water with the chicken. Continue boiling for 10 more minutes until the broth is transparent.  Take out the chicken.  Rinse the peanuts.  In a blender add 2 cups of water and 1 1/2 cup of peanuts.  Blend completely until smooth and not grainy.  Add to the soup.  Simmer the soup on medium heat.  Watch it carefully so it won't boil over.  When the chicken is cool, cut into medium sized pieces.  Add back into the soup.  Peel the potatoes and cut into 4-6 pieces.  When the raw liquified peanuts have cooked in the soup and don't taste raw add the potatoes to the soup.  Let the soup simmer for 10 more minutes until the potatoes are tender but not mushy.  Serve with sour dough toast or cunapes.