Chef Pía León, of Lima’s Central and Kjolle restaurants in Peru, shares her recipe for aguadito.
This traditional and wholesome Peruvian soup springs to life using all your usual Christmas leftovers.
Try Pía León's simple recipe for turning leftover turkey carcass and trimmings from Christmas day into a delicious, hearty soup by adding potatoes, corn, carrots and cilantro seeds, among other ingredients. See all the recipe steps below.
Method
01.
Sauté the onion and garlic until the onion is soft and lightly browned, then add the minced garlic.
02.
Meanwhile, process the chilli pepper with the cilantro leaves and ¼ cup of water in the blender.
03.
Add the broth to the mixture of onions and garlic. Stir in the beer, shredded turkey meat, carrots, corn, and rice. Bring to a boil, reduce heat to a minimum, and cook with the lid on for about 30 minutes.
04.
Add the potatoes and cook until soft. If the soup is too thick, add more broth.
