bowl of broth with meat and vetetables from above

Peruvian ‘Aguadito’ by Pía León

Name: Peruvian ‘Aguadito’ by Pía León
Yield: 4
Ingredients: Onion; Garlic; Chili Pepper; Cilantro; Broth; Turkey; Carrots; Potatoes; Corn; Cooked rice; Beer; Peas

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.

BYPía León ,

Chef

15 December, 2022

serves for

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.