Elephant Soup

READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    teaspoon sea salt
  • 12
  • 12
    cup cream
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DIRECTIONS

  • Cut the meat into bite-sized pieces and sauté, divided into 2 batches, in peanut oil until golden brown.
  • 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.
  • Add mirepoix to the meat, cook for 1 – 2 minutes.
  • Add beef broth and simmer for 45 minutes.
  • Add the onions, peanuts, lentils, mushrooms, and leek. Stir and cook until the lentils are completely disintegrated.
  • Adjust the seasoning and add the butter and cream.
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