Sopa de Maní (Ecuadorian Peanut Soup) Recipe
Sopa de Maní, or Ecuadorian Peanut Soup, is a rich and hearty dish that combines the comforting flavors of roasted peanuts, tender potatoes, and savory stock. Known for its creamy texture and full-bodied taste, this soup has been passed down through generations in Ecuador, becoming a beloved staple of family gatherings and celebrations. Whether you’re familiar with Latin American cuisine or trying it for the first time, this dish will bring the warmth and comfort of Ecuadorian cooking right into your kitchen.
In this detailed recipe, we’ll guide you through every step of preparing this Ecuadorian delicacy, offering tips and variations to help you customize the soup to your preferences.
1. Introduction
Sopa de Maní is an Ecuadorian classic that features the unique combination of roasted peanuts, potatoes, and aromatic vegetables, blended into a smooth, creamy soup. This version includes chard leaves, adding a burst of fresh, green flavor to balance the richness of the peanuts and cream. Whether you’re preparing it for a cozy family dinner or sharing it with friends, this soup is sure to impress with its deep flavor profile and hearty texture.
History of Sopa de Maní
Sopa de Maní has its roots in the indigenous cultures of the Andes, where peanuts (native to South America) were a vital food source. Over the centuries, this simple, nutritious ingredient has been transformed into a beloved dish across Latin America, with each country adding its own twist. In Ecuador, Sopa de Maní is a comforting meal enjoyed in both rural and urban settings, often served during celebrations, holidays, or as a warming family meal.
2. Ingredients
This recipe for Sopa de Maní combines hearty ingredients like potatoes, roasted peanuts, and stock, with the richness of cream to create a velvety smooth texture. Below are the ingredients you will need:
Main Ingredients:
- 900 g Floury Potatoes (such as Russet potatoes): These potatoes break down easily when boiled, helping to thicken the soup.
- 40 ml Peanut Oil or Melted Butter: For frying the peanuts and vegetables. Use peanut oil for extra flavor or butter for a richer taste.
- 200 g Natural Peanuts: Preferably peanuts with skins on, as they add depth to the flavor. Avoid salted or roasted peanuts.
- 1 Large Onion, Chopped: Provides a savory base for the soup.
- 3 Cloves of Garlic, Chopped: Adds aromatic depth.
- 850 ml Chicken or Vegetable Stock: Use either stock depending on your dietary preferences.
- 140 ml Single Cream: For a creamy, velvety finish.
- Salt and Pepper: For seasoning.
Optional Ingredients for Variation:
- Chard Leaves (or other leafy greens like spinach): Adds a fresh, earthy flavor and a nutritious boost.
- Fresh Herbs (Chives or Coriander): To garnish and brighten the soup with added flavor.
- Additional Vegetables: Variations may include carrots, peas, or corn for extra texture and flavor.
3. Instructions
Preparation Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Step 1: Prepare the Potatoes
Peel and chop the potatoes into medium-sized chunks. Place them in a large pot and cover with water. Bring to a boil and cook for 10-15 minutes until tender. Drain and set aside.
Step 2: Roast the Peanuts
While the potatoes cook, heat the peanut oil or melted butter in a frying pan over medium heat. Add the peanuts and fry for about 5-7 minutes, or until they are golden and aromatic. Be careful not to burn them. Once done, drain the peanuts on paper towels and set aside to cool.
Step 3: Sauté the Onion and Garlic
In the same frying pan, add the chopped onion and garlic. Sauté for about 5 minutes until they become golden and fragrant. The natural sweetness of the onion will enhance the overall flavor of the soup.
Step 4: Blend the Ingredients
In a blender or food processor, combine the roasted peanuts, sautéed onion, garlic, and cooked potatoes. Add a small portion of the stock to help the blending process. Blend until smooth and creamy.
Step 5: Combine the Mixture with Stock
Transfer the peanut mixture to a large saucepan. Add the remaining chicken or vegetable stock, stirring to combine. Bring to a simmer over low heat, and let it cook for 10-15 minutes to allow the flavors to meld.
Step 6: Add Cream and Season
Stir in the single cream and continue to cook for an additional 5-10 minutes. Season the soup with salt and pepper to taste. If you’re adding chard leaves or other greens, stir them in during this step and allow them to wilt in the soup.
Step 7: Final Taste Check
Taste the soup and adjust seasoning if necessary. If you prefer a thicker consistency, you can add a bit more cream or stock to adjust the texture.
4. Serving Suggestions
Sopa de Maní is a versatile dish that can be served in several ways. Here are some suggestions to enhance your dining experience:
- Garnish with Fresh Herbs: Top the soup with chopped chives or coriander for an aromatic finish and a pop of color.
- Serve with Crusty Bread: A slice of warm bread, such as a baguette or traditional Ecuadorian pan de la casa, is perfect for dipping into the soup.
- Pair with Grilled Meat or Rice: For a heartier meal, serve the soup alongside grilled chicken, shrimp, or rice. The soup pairs well with many types of proteins.
- Fried Plantains: Add a side of fried sweet or savory plantains for a perfect complement to the rich soup.
5. Chef’s Tips
- Choosing Peanuts: Opt for raw, unsalted peanuts with skins on for the best flavor. If using roasted peanuts, be sure to adjust the salt and avoid frying them.
- Adjust the Texture: If you prefer a thicker soup, you can add more potatoes or a little extra cream. Conversely, add more stock for a thinner, brothier soup.
- Make it Vegan: Substitute the cream with coconut milk or a plant-based cream alternative, and use vegetable stock to make this recipe vegan-friendly.
- Freezing the Soup: Sopa de Maní can be frozen for up to 3 months. Let it cool completely, transfer to an airtight container, and store in the freezer. Reheat gently over low heat and adjust seasoning as needed.
6. Nutritional Information (Per Serving)
- Calories: 681 kcal
- Protein: 15 g
- Carbohydrates: 48 g
- Fat: 48 g
- Fiber: 8 g
- Sodium: 210 mg
7. Frequently Asked Questions (FAQs)
Q1: Can I use other nuts in place of peanuts?
While peanuts are the traditional choice, you could experiment with other nuts like cashews or almonds. Keep in mind that this will change the flavor profile of the soup.
Q2: How do I store leftover Sopa de Maní?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Q3: Can I make this soup without cream?
Yes! You can omit the cream for a lighter version of the soup. For extra creaminess, try using coconut milk or a plant-based cream.
8. Conclusion
Sopa de Maní is a traditional Ecuadorian comfort food that will satisfy both your appetite and your soul. With its rich and creamy texture, savory peanut flavor, and comforting warmth, it’s no wonder this dish has become a staple in Ecuadorian kitchens. Whether served on a cold day or at a special gathering, this soup brings the taste of Ecuador straight to your table.
By following the instructions and tips provided, you can recreate this classic dish and enjoy the flavors of Ecuadorian cuisine in your own home. Happy cooking!
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Sopa de Maní (Peanut soup)
Ingredients
- 900 g floury potatoes
- 40 ml peanut oil or melted butter
- 200 g peanuts
- 1 large onion chopped
- 3 cloves of garlic chopped
- 850 ml chicken or vegetable stock
- 140 ml single cream
- Salt and pepper
Instructions
- – Peel and chop the potatoes, then boil for 10-15 minutes until tender. Drain and set aside.
- – Fry the peanuts in heated oil or melted butter for 5-7 minutes until golden. Drain on paper towels and let them cool.
- – In the same pan, sauté chopped onion and garlic for about 5 minutes until golden and fragrant.
- – Blend the roasted peanuts, sautéed onion, garlic, and cooked potatoes with some stock until smooth.
- – Transfer the mixture to a saucepan, add the remaining stock, and simmer for 10-15 minutes.
- – Stir in cream and cook for an additional 5-10 minutes. Season with salt, pepper, and add greens if desired.
- – Taste and adjust seasoning, adding more cream or stock for the desired consistency.
NOTES/TIPS
- – Use raw, unsalted peanuts with skins on for the best flavor. If using roasted peanuts, adjust the salt and skip frying.
- – For a thicker soup, add more potatoes or extra cream; for a thinner soup, add more stock.
- – To make it vegan, replace cream with coconut milk or plant-based cream and use vegetable stock.
- – The soup can be frozen for up to 3 months. Let it cool, store in an airtight container, and reheat gently, adjusting seasoning as needed.
