Elephant Soup

Name: Elephant Soup
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

16 ingredients

6 steps

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 saute, 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.