📝 About This Recipe
Hailing from the historic Moche district in Trujillo, Sopa Teóloga is a majestic, festive dish traditionally served during Palm Sunday. This isn't just a soup; it's a rich, thick bread-based stew layered with turkey, pork, and a vibrant 'pepián' sauce that reflects Peru's colonial heritage. Its complex layers of flavor and golden hue make it a true masterpiece of Northern Peruvian gastronomy, earning it the nickname 'The Godmother of Soups'.
🥗 Ingredients
The Broth and Meats
- 500 grams Turkey or Chicken breast (cut into large chunks)
- 300 grams Pork shoulder (cut into bite-sized cubes)
- 2 liters Beef or poultry stock (homemade is best)
- 1 piece Celery stalk (whole)
The Bread Base
- 6-8 pieces Stale crusty bread (like French or Bolillo) (torn into small bits)
- 1/2 cup Evaporated milk (optional, for creaminess)
The Flavorful Aderezo (Base Sauce)
- 1 large Red onion (finely minced)
- 2 tablespoons Garlic paste (freshly ground)
- 4 tablespoons Ají Amarillo paste (vibrant yellow Peruvian chili)
- 1 tablespoon Ají Panca paste (for a smoky depth)
- 3 tablespoons Vegetable oil
- to taste Salt, pepper, and cumin
Garnish and Finish
- 3 pieces Hard-boiled eggs (halved)
- 2 tablespoons Fresh parsley (finely chopped)
- 6 pieces Black olives (Botija olives preferred)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, bring the stock to a boil. Add the turkey, pork, and celery stalk. Simmer over medium heat for about 30-40 minutes until the meats are tender.
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2
While the meat cooks, place the torn stale bread in a bowl and pour 2 cups of the warm stock over it. Let it soak until soft, then mash it with a fork or blend it briefly to create a thick paste.
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3
Once the meats are cooked, remove them from the broth. Shred the turkey and set the pork cubes aside. Strain the broth and keep it warm.
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4
In the same pot (cleaned), heat the vegetable oil over medium heat. Add the minced onion and sauté for 5-7 minutes until translucent and slightly golden.
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5
Add the garlic paste, ají amarillo, and ají panca. Season with cumin, salt, and pepper. Cook this 'aderezo' for another 10 minutes, stirring constantly, until the oil starts to separate from the paste.
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6
Stir the soaked bread paste into the aderezo. Mix well to incorporate the spices into the bread.
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7
Slowly pour the remaining warm stock into the bread mixture, whisking constantly to avoid lumps. The consistency should be like a thick, velvety chowder.
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8
Lower the heat and let the soup simmer for 15 minutes. If it becomes too thick, add a little more stock or water. If using evaporated milk, stir it in now for extra richness.
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9
Return the shredded turkey and pork cubes to the pot. Stir gently and let them heat through for 5 minutes.
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10
Taste and adjust seasoning. The soup should be savory with a mild warmth from the yellow chili.
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11
Ladle the thick soup into deep bowls. Ensure every serving gets a generous portion of both meats.
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12
Garnish with half a hard-boiled egg, an olive, and a sprinkle of fresh parsley. Serve immediately while piping hot.
💡 Chef's Tips
Use bread that is at least 2-3 days old; fresh bread will make the soup gummy rather than thick and hearty. Don't rush the 'aderezo' (the onion and chili base); slow-cooking it until it darkens is the secret to the soup's deep flavor. If you want an even more authentic texture, use a wooden spoon to beat the bread into the broth to maintain some rustic texture. For a vegetarian version, substitute meats with chickpeas and use a rich vegetable bouillon. To control the heat, remove the seeds and veins from the ají amarillo before making the paste.
🍽️ Serving Suggestions
Serve with a side of 'Rosca de Muerto' or crusty local bread for dipping. Pair with a glass of chilled Chicha Morada to balance the savory spices. Traditionally served alongside a small portion of 'Pepián de Arroz' (a savory rice and corn mash). A side of salsa criolla (pickled red onions with lime) adds a bright acidity that cuts through the richness. Enjoy as a celebratory Sunday lunch, just as they do in the North of Peru.