1 large onion chopped and another onion that is coarsely chopped
2 carrots chopped
2 cloves of garlic
2 quarts of water
1 full loaf of white bread. (remove the crust and cube the bread)
12 ounces of evaporated milk.
½ cup of grated Parmesan cheese
¼ cup of chopped walnuts
1 teaspoon of vegetable oil
2 teaspoons of grounded turmeric
4 hard-boiled eggs. Prepare the eggs by slicing them.
¼ cup of kalamata olives. Olives should be pitted and cut into quarters.
Put the chicken breasts, 1 of the onion, carrot and 2 cloves of garlic into a large saucepan. Afterwards pour in the 2 quarts of water and bring all the ingredients so a simmer. You are going to want to skim off the foam as it forms on top. Once the foam is removed reduce the heat and cover the pan. Continue to cook on medium to low heat until all the chicken is tender. Roughly 30 minutes. Once the chicken is cooked remove it and allow it to cool. Then strain the chicken broath while getting rid of the vegetables.
Pour entire content of evaporated milk and the ½ cup of chicken stock into a blender. Place the bread cubes and puree everything until it is smooth. Then add the parmesan cheese walnuts and once again puree everything until it is smooth. Shred the chicken that should now be cooled off and get rid of the bones.
In a large saucepan heat the vegetable oil (medium heat). Once the oil is heated stir in the minced garlic along with the other onion that is chopped. Continue to cook until the onion is soft and translucent. Place the shredded chicken into the sauce pan as well as the aji amarillo and stir until it is thoroughly heated. Place the bread puree and cook until hot while stirring often. Add more chicken stock as needed to prevent the soup from becoming to thick. Add turmeric for seasoning as needed.
Serve the soup with the sliced hard-cooked eggs along with the kalamata olives.
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