Elephant soup Recipe

• 450 g beef (boneless beef neck)
• 3 tbs peanut oil
• 1 onion, peeled
• 1 carrot, peeled
• 100 g celery, root, peeled
• 100 g parsley, root, peeled
• 1500 - 2000 ml beef broth from 1 cube
• 2 onions, finely chopped
• 1 cup shelled, dry roasted peanuts, chopped (or ½ cup peanut butter)
• 1 cup cooked lentils or dried peas
• 1 small leek, finely chopped
• 1 cup button mushrooms, sliced
• 2 tbs butter
• Salt and black pepper to taste
• ½ 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.