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bowl of broth with meat and vetetables from above

Peruvian ‘Aguadito’ by Pía León

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.

 

 

 

15 December, 2022
Average: 4 (3 votes)

serves for

4

ingredients

Onion
½ cup chopped onion
Garlic
2 minced garlic cloves
Chili Pepper
2 fresh yellow chilli peppers, chopped or 3 tablespoons chilli paste
Cilantro
2 cups cilantro leaves (without the stems)
Broth
4 cups of turkey broth
Turkey
Leftovers from the roasted turkey 
Carrots
1/2 cup chopped carrot
Potatoes
3 smashed yellow potatoes
Corn
3 corn ears 
Cooked rice
1/2 cup of rice
Beer
1 cup of stout beer (optional)
Peas
1/4 cup

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.

 

 

 

 

 

 

 

 

 

 

 

Step 01

Sauté the onion and garlic until the onion is soft and lightly browned, then add the minced garlic.

Step 02

Meanwhile, process the chilli pepper with the cilantro leaves and ¼ cup of water in the blender.

Step 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.

Step 04

 Add the potatoes and cook until soft. If the soup is too thick, add more broth.

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Pía_León

Pía León

Pía León is a Peruvian chef and winner of the award for 

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