A traditional Peruvian soup with chicken, milk, bread, chilli and vegetables.
1 kg chicken or hen
2 celery stalks
1 carrot, finely sliced
1 leek, chopped
oregano
salt and pepper
1 bay leaf
1 tablespoon(s) parsley, chopped
7 slice(s) bread
3 clove(s) garlic, mashed
2 onions, chopped
1 teaspoon(s) chilli, powdered
1 tomato, chopped
250 g feta cheese, crumbled
3 potatoes, peeled and diced
2 cup(s) milk
4 tablespoon(s) vegetable oil
Wash the chicken or hen and cut to pieces. Put the pieces in a large pot full of boiling water and add the carrot, celery, leek, oregano, salt, pepper, bay leaf and parsley. If you are using a hen boil for 2 hours, a chicken will cook in less time. When cooked, remove chicken bones and cut meat in small pieces. Save stock.
On a separate bowl, soak bread slices in milk and ½ cup of the chicken stock. Blend or process.
In a pan sauté the onion with the oil, add garlic, chilli and tomato. Season to taste. Add the processed bread and stir on medium heat until the mixture thickens.
Add 4 cups of chicken or hen stock and bring to a boil for 15 minutes. Add potatoes and cook for 10 more minutes until potatoes are cooked.
Add milk, cheese and chicken pieces. Stir and remove from heat.
