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    You are in: Home / Recipes / Sopa Teologa Recipe
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    Sopa Teologa

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    realbirdlady's Note:

    This hearty soup originated near Trujillo, in northern Peru. Tradition says it was created by the Dominicans in the early 1600s, celebrating the end of a conflict with the Franciscans. From yanuq.com.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      To prepare stock place chicken in a large pan. Cover with water. Add carrot, celery, leek, oregano, salt, pepper, bay leaf and parsley sprig. When cooked (about an hour), remove and discard chicken bones. Cut meat in pieces.
    2. 2
      Mix about 1/2 cup stock with milk. Soak bread slices very well. (It's OK if they fall apart.).
    3. 3
      In a medium pan, heat oil and sauté onion, garlic, blended aji and tomato. Add the bread and stir until thickened.
    4. 4
      Add 4 cups of stock and bring to a boil for 20 minutes.
    5. 5
      Add potatoes, and cheese. Boil for 10 minutes more until potatoes are cooked.
    6. 6
      Finally, stir in milk and chicken pieces. Salt and pepper to taste.
    7. 7
      Serve garnished with chopped parsley.

    Ratings & Reviews:

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    Nutritional Facts for Sopa Teologa

    Serving Size: 1 (344 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 372.3
     
    Calories from Fat 134
    35%
    Total Fat 14.8 g
    22%
    Saturated Fat 5.0 g
    25%
    Cholesterol 68.9 mg
    22%
    Sodium 240.1 mg
    10%
    Total Carbohydrate 33.3 g
    11%
    Dietary Fiber 3.4 g
    13%
    Sugars 4.6 g
    18%
    Protein 25.7 g
    51%

    The following items or measurements are not included:

    yellow aji limo chiles

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