Creamy Peanut Soup with Truffle Foam

Ingredients

This haute cuisine adaptation of Sopa de mani takes the traditional Ecuadorian peanut soup to a whole new level. While the original recipe focuses on simplicity and comfort, this version adds a touch of sophistication with the incorporation of truffle foam. The use of premium ingredients and refined cooking techniques elevates the dish to a fine dining experience. We alse have the original recipe for Sopa de mani, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (240g) roasted peanuts 1 cup (240g) roasted peanuts
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, chopped 1 carrot, chopped
• 1 celery stalk, chopped 1 celery stalk, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Truffle oil, for garnish Truffle oil, for garnish
• Chopped peanuts, for garnish Chopped peanuts, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 38g, 15g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat a drizzle of oil over medium heat. Add the chopped onion, minced garlic, carrot, and celery. Sauté until the vegetables are softened.
2. 2.
   Add the roasted peanuts, ground cumin, and paprika to the pot. Stir well to combine the flavors.
3. 3.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes.
4. 4.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
5. 5.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. 6.
   In a separate bowl, prepare the truffle foam by whisking together a small amount of truffle oil and a splash of heavy cream until it becomes frothy.
7. 7.
   To serve, ladle the creamy peanut soup into bowls. Top each bowl with a dollop of truffle foam. Sprinkle with chopped peanuts and drizzle with truffle oil for an elegant finish.

Treat your ingredients with care...

• Peanuts — Make sure to use roasted peanuts for a deeper flavor profile. If desired, you can also experiment with different varieties of peanuts, such as Spanish or Virginia peanuts, to add complexity to the soup.

Tips & Tricks

• For an extra touch of luxury, garnish the soup with a few truffle shavings in addition to the truffle foam.
• If you prefer a smoother texture, strain the soup through a fine-mesh sieve before adding the cream.
• Adjust the consistency of the soup by adding more chicken broth or cream, depending on your preference.
• To make the truffle foam more stable, you can use a handheld milk frother instead of whisking by hand.
• Serve the soup with warm crusty bread to complement the flavors and add a delightful crunch.

Serving advice

Serve the Creamy Peanut Soup with a Touch of Truffle as a starter for an elegant dinner party or as a luxurious lunch option. Pair it with a crisp white wine or a light-bodied red wine to enhance the flavors.

Presentation advice

When serving the soup, ensure that the truffle foam is delicately placed on top, creating an enticing visual contrast. Sprinkle the chopped peanuts in a circular pattern around the foam, and drizzle the truffle oil in a zigzag motion for an artistic touch.