Elephant Soup

• beef↗450 g

  boneless beef neck

• peanut oil3 tablespoons
• onion↗1

  peeled

• carrot↗1

  peeled

• celery root↗100 g

  peeled

• parsley roots↗100 g

  peeled

• beef stock↗1500 ml

  from 1 cube (up to 2000 ml)

• onions↗2

  finely chopped

• peanuts↗1 cup

  shelled, dry and roasted, chopped (or 1/2 cup peanut butter)

• lentils↗1 cup

  cooked or 1 cup dried peas

• leek↗1

  finely chopped

• button mushroom↗1 cup

  sliced

• butter↗2 tablespoons
• sea salt↗1⁄2 teaspoon
• ground black pepper↗1⁄2 teaspoon
• cup cream↗1⁄2

Step-by-step instructions

1. 1

   Cut the meat into bite-sized pieces and sauté, divided into 2 batches, in peanut oil until golden brown.

2. 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. 3

   Add mirepoix to the meat, cook for 1 – 2 minutes.

4. 4

   Add beef broth and simmer for 45 minutes.

5. 5

   Add the onions, peanuts, lentils, mushrooms, and leek. Stir and cook until the lentils are completely disintegrated.

6. 6

   Adjust the seasoning and add the butter and cream.