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Sopa Teologa (Theological Soup)

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe from "Yanaq Cooking in Peru"

List of Ingredients

2.2 lb to 3 lb (1 - 1 ½ k) chicken or hen
2 celery stalks
1 large carrot, diced
1 leek, cut in 3-inch pieces
Oregano
Salt
Pepper
Bay leaf
¼ cup chopped parsley
6 to 8 bread slices (GF of course)
2 garlic cloves, crushed
2 medium onions, chopped
2 tablespoons ají amarillo fresco / fresh yellow aji (chili) seeded, deveined
1 tomato, peeled, seeded and chopped
Oil
9 oz (1/2 lb) soy farmers cheese (feta), diced
3 medium potatoes, peeled and diced
2 cups rice milk (or other alternate milk)



Recipe

To prepare stock place chicken pieces in a large pan.

Cover with water.

Add carrot, celery, leek, oregano, salt, pepper, bay leaf and parsley sprig.

If it's a hen, boil for 2 hours, a chicken will cook in
less time.

When cooked, remove chicken bones and cut meat in pieces.

Save stock.

In a separate bowl, soak bread slices in milk combined with stock (about ½ cup).

Blend or process.

Sauté onion, add garlic, blended aji and tomato in a pan.

Season to taste.

Add the processed bread. Stir until thickened.

Add 4 cups of chicken stock and bring to a boil for 20 minutes.

Add potatoes, and soy cheese.

Boil for 10 minutes more until potatoes are
cooked.

Finally add milk and chicken pieces.

Serve in soup dishes and garnish with chopped parsley.

Yield: 8 servings