Elephant Soup

This adaptation of the famous African Elephant Soup is wonderfully delicious, aromatic and satisfying.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 450  g beef (boneless beef neck)
• 3  tablespoons  peanut oil
• 1  onion, peeled
• 1  carrot, peeled
• 100  g celery root, peeled
• 100  g  parsley roots, peeled
• 1500  ml  beef stock, from 1 cube (up to 2000 ml)
• 2  onions, finely chopped
• 1  cup peanuts, shelled, dry and roasted, chopped (or 1/2 cup peanut butter)
• 1  cup  cooked lentils or 1  cup  dried peas
• 1  small leek, finely chopped
• 1  cup button mushroom, sliced
• 2  tablespoons butter
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon ground black pepper
• 1⁄2 cup  cream

Directions

1. Cut the meat into bite-sized pieces and sauté, divided into 2 batches, in peanut oil until golden brown.
2. Meanwhile, make a mirepoix (soffritto or Holy trinity) from onion, carrot, celery and parsley root: cut the onion and root vegetables into smaller chunks and coarsely chop in a blender.
3. Add mirepoix to the meat, cook for 1 – 2 minutes.
4. Add beef broth and simmer for 45 minutes.
5. Add the onions, peanuts, lentils, mushrooms, and leek. Stir and cook until the lentils are completely disintegrated.
6. Adjust the seasoning and add the butter and cream.