Elephant Soup

• 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

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.

beef, peanut oil, onion, carrot, celery root, parsley roots, beef stock, onions, peanuts, peas, button mushroom, butter, salt, ground black pepper, cream

Taken from www.food.com/recipe/elephant-soup-534630 (may not work)