Sopa Teóloga (Sopa teóloga)
Overview
Sopa teóloga, theologian's soup, is a rich festive Peruvian soup from La Libertad on the northern coast. A strong broth is made from turkey or hen, beef and pork, and the meat is pulled into pieces. A seasoning paste of parsley, oregano, bay, cinnamon, cloves, nutmeg and garlic is fried with onion, tomato and ají amarillo, and the meats are browned in it with botija olives, raisins and ground almonds, sugar and a splash of sweet wine. This is stirred into the broth, which is thickened with pieces of bread, and the soup is served with fried bread and hard-boiled eggs.
History
The name is said to come from the monks of colonial Lima and Trujillo, who served the soup at banquets after their theological debates; Ricardo Palma tells a story about it in his Peruvian Traditions. It is recorded in 1822 at a banquet for the first anniversary of independence. Today it is a speciality of Moche, near Trujillo, where it is cooked for weddings, baptisms and above all on Palm Sunday and in Holy Week.
Main ingredients
Turkey, hen, bread, ají amarillo, tomatoes, olives. The soup is built on rich broth thickened with bread and is usually served hot. Diet: contains meat; not usually gluten-free.
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Recipe
Method
- 1
Simmer the meats in 5 l salted water until tender, then take them out and cut them into pieces.
- 210 min
Fry the spice paste in butter, add the onion, tomatoes and chilli and cook for 10 minutes.
- 3
Add the meats, olives, raisins, almonds, sugar and wine and stir for a few minutes.
- 430 min
Stir everything into the broth with the bread and simmer for 30 minutes.
- 5
Serve with fried bread and slices of hard-boiled egg.
- ✓
Serve. About 3h 10m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
