Ingredients with Measurements:
- 1 cup roasted peanuts
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon vegetable oil
- 6 cups chicken or vegetable broth
- Salt and pepper to taste
- 1 cup cooked white rice
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, grind the roasted peanuts until they become a fine powder.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the ground peanuts, paprika, cumin, and oregano to the pot and stir until the spices are evenly distributed.
4. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and let the soup simmer for 20-25 minutes.
5. Season the soup with salt and pepper to taste.
6. Ladle the soup into bowls and top each serving with a spoonful of cooked white rice and a sprinkle of chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 18g
Protein: 14g
Carbohydrates: 24g
Fiber: 4g
Sugar: 4g
Substitutions for ingredients:
- Roasted peanuts can be substituted with peanut butter.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
Variations:
- Add diced tomatoes and bell peppers for a heartier soup.
- Replace the white rice with quinoa for a gluten-free option.
- Use beef broth instead of chicken or vegetable broth for a richer flavor.
Tips and tricks:
- Make sure to grind the peanuts into a fine powder to avoid any lumps in the soup.
- Adjust the amount of spices to your liking.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it reaches your desired temperature.
Presentation ideas:
- Serve the soup in colorful bowls to make it visually appealing.
- Garnish with a sprig of fresh cilantro or a dollop of sour cream.
Garnishes:
- Chopped cilantro
- Sour cream
- Diced avocado
- Crushed peanuts
Pairings:
- Serve with crusty bread or tortilla chips for dipping.
- Pair with a crisp green salad for a complete meal.
Suggested side dishes:
- Grilled chicken or steak
- Roasted vegetables
- Cornbread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chaqueño Sopa de Maní is a traditional soup from the Chaco region of Argentina, Bolivia, and Paraguay. It is made with roasted peanuts, spices, and broth and is often served with rice.
Flavor profiles:
- The soup has a nutty and slightly spicy flavor with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the soup as a starter or as a main course with rice and garnishes.
Related Categories
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Region: Paraguayan
Taste: Savory, Nutty, Spicy, Creamy, Comforting