Elephant Soup
photo by Laka
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- 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
- 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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RECIPE SUBMITTED BY
Laka
Croatia
Food lover, wine and espresso drinker, chocolate addict. I love my family, my dog (when I have it) and my food processor. I cook every single day since I married and probably will until the day I die. I love to share my recipes that are straightforward to prepare, yet are exceptionally tasty and look so good. I hope you feel inspired by my recipes and that they find life in your kitchen!