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Monday 11 June 2012

Bolivian Chicken Peanut Soup with Cheese Balls


Happy Monday! Hope you are having a great day! I have an assessed presentation this morning and another tomorrow but after that, all my assessed work for the year is finished! Happy days!

This week's new recipe is a Bolivian Soup with cheese balls. The cheese balls seem to be found across South American countries and traditionally use 'yucca starch' - if anyone knows where you can get this - good for you! I managed to find a recipe that used cornflour and they turned out really well - crunchy on the outside but soft in the middle - my housemate likes them with mango chutney but they are delicious dipped in this soup.

The soup is a wholesome chicken broth - very conventional until the last 5 minutes when you add a tablespoon of peanut butter which transforms it! If I made it again I would probably omit/reduce the potato but otherwise I really enjoyed it!


Chicken Peanut Soup (Sopa de Mani)
adapted from Whats4eats
serves 1

1/3 Onion, finely chopped
1/2 clove garlic, finely chopped
300ml Chicken stock
Meat from one chicken thigh/breast (whichever you prefer), cut into bite size pieces
1 carrot, sliced into rounds
1/2 potato chopped into 8 pieces - (or less)
1 tbsp smooth peanut butter

1. Add a little oil to a pan and cook for 4-5 minutes
2. Add garlic and cook for a further minute
3. Add chicken and cook for a minute before adding stock. Bring to the boil, reduce heat and simmer for 15 minutes
4. Add carrot and potato and cook for 15-20 minutes until vegetables are tender
5. Stir a little of the stock into the peanut butter before adding it to the soup
6. Cook for 5 minutes more
7. Serve with cheese balls!


Cheese Balls
adapted from Leon 
makes 15 balls

1/4 cup and 2 tbsp Vegetable Oil
1/4 cup and 2 tbsp water
1/4 cup and 2 tbsp milk
pinch salt
175g cornflour
75g plain flour
1 egg
135g cheese - I used 50g Parmesan and 85g cheddar - finely grated

1. Add oil, water and milk to a pan and bring to the boil with salt, stirring from time to time
2. Stir flours together
3. Add fluid to flour mixture and mix until you have a soft sticky mixture
4. Add egg, knead in with your hand until you have a VERY sticky mixture!
5. Add finely grated cheese
6. Shape into walnut sized balls and position over 2 baking sheets
7. Bake in 200C oven - after 20 minutes take tray from top shelf out, move lower tray up and cook for a further 4 minutes
8. Enjoy dipped in soup!

Hope you have a great day!

Love Rebecca

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3 comments:

  1. Having lived in Bolivia for a year back in the Dark Ages, this recipe sounds intriguing! thanks for posting it. Now if I could just find a recipe for Bolivian saltenas.

    ReplyDelete
  2. Uhm. Those cheese balls look really really good. Yeahhhh. Tummy rumbling? mayybe....

    ReplyDelete
  3. MMMM...looks great! Thank you for sharing on Thursday's Treasures Week 38. I hope to see you again soon. <3 and hugs! http://www.recipesformyboys.com/2012/06/thursdays-treasures-week-38.html

    ReplyDelete

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