Yes, another dish with an odd name (remember the Sopa seca/Dry soup, which wasn’t a soup?). Well, the theologian soup isn’t made of priests; the tradition says it was a creation of the Dominicans in the first years of the 17th century, celebrating the finish of a conflict with the Franciscans. You’ll feel in heaven (and you’ll resurrect if you have been celebrating the night before) with this recipe for 8 people.
Ingredients:
- 1 kg to 1.5 kg (2.2 lb to 3.3 lb) of chicken or hen
- 1 leek, cut in pieces
- 2 celery sticks
- 1 big carrot cut in pieces
- Oregano
- Salt
- 1/4 cup of chopped parsley
- 6 to 8 bread slices
- Pepper
- Bay leaf
- 2 cloves of garlic, chopped
- 2 onions in medium pieces
- 2 tablespoons of yellow chili/pepper
- 1 tomato, peeled, without seeds and chopped
- Vegetable oil
- 1/4 of fresh cheese cut in pieces (like dice)
- 3 medium potatoes cut in pieces (like dice, too)
- 2 cups of fresh milk
Preparation:
First we need to prepare a concentrated stock. Cut the chicken or hen in pieces, put them in a pot and cover with water. Add the leek, carrot, celery, oregano, salt, pepper, bay leaf and a parsley stick. Boil for 2 hours if you’re using hen, less if it’s chicken. When it’s ready, take out the chicken/hen; let it cool down. Retire the bones and cut the meat in pieces.
In a bowl, soak the bread in a little of milk mixed with stock. Blend.
In another pot, make a seasoning with the oil, garlic, onion, yellow chili/pepper and tomato. Season with salt and pepper. When it’s ready, add the blended bread and remove until the mix gets thick. Pour 4 cups of the stock and boil 20 minutes. Add the potatoes and the fresh cheese; boil 10 minutes more until the potatoes get ready.
Finally, add the milk and the chicken/hen. Serve and sprinkle with chopped parsley. Hallelujah!!!
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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with Chicken, Soups, Sopa Teologa, Theologian Soup.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Chicken, Soups, Sopa Teologa, Theologian Soup.
