Prep 20 mins
Cook 1 hr 30 mins
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.
- 2 1⁄4-3 lbs chicken pieces
- 2 celery ribs
- 1 large carrot, diced
- 1 leek, cut in 3-inch pieces
- bay leaf
- 1 parsley sprig
- 2 cups milk
- 6 -8 slices bread
- 2 garlic cloves, crushed
- 2 medium onions, chopped
- 2 tablespoons yellow aji limo chiles, seeded (aji amarillo)
- 1 tomatoes, peeled, seeded and chopped
- 9 ounces farmer cheese, diced (feta)
- 3 medium potatoes, peeled and diced
- 1⁄4 cup fresh parsley, chopped
- 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.
- Mix about 1/2 cup stock with milk. Soak bread slices very well. (It's OK if they fall apart.).
- In a medium pan, heat oil and sauté onion, garlic, blended aji and tomato. Add the bread and stir until thickened.
- Add 4 cups of stock and bring to a boil for 20 minutes.
- Add potatoes, and cheese. Boil for 10 minutes more until potatoes are cooked.
- Finally, stir in milk and chicken pieces. Salt and pepper to taste.
- Serve garnished with chopped parsley.