Aguadito de Pavo
Peruvian Turkey & Rice Soup
The best use of leftover turkey? This is it. A vibrant spicy soup which utilizes the leftover turkey meat and well as the stock made from simmering the carcass for hours. And if your guests have overindulged, this soup is said to levanta muertos (raise the dead) and assist in carrying the revelry into the holiday weekend. Made with Pisco (a Peruvian Brandy) and spicy/fruity/yellow aji amarillo paste, its unique flavors pair with the nourishing and reviving vegetables, and just enough turkey to keep us in the holiday spirit…we’re not tired of the bird yet!
Aguadito de Pavo Recipe
Make a turkey stock by simmering the meaty Thanksgiving turkey carcass in filtered water with rough chopped carrot, onion, and celery for three hours or so. Strain the liquid and refrigerate over night. Remove any fat that has accumulated on top.
Heat olive oil in a heavy soup pot. Saute 1/2 diced red onion until softened. Add 4 cloves of crushed garlic and 2 T. aji amarillo paste. Cut leftover turkey meat into bite-sized cubes. Add turkey to the mix and saute another 5 minutes. Add 1 c. Pisco (Peruvian Brandy) and 6 c. turkey stock to the pot. Bring to a boil.
When the soup is boiling, add 1 c. long-grain white rice, peeled/diced red rose potatoes, sliced green beans, diced bell peppers, sliced jalapeno, and corn kernels to the pot. Lower the heat and cook until all the vegetables are tender and the rice is soft.
Meanwhile, blend a bunch of fresh cilantro with just enough water to make a thick cilantro puree.
Slice and dice peppers, and chop cilantro for garnish.
When the soup is done cooking, season to taste with salt and pepper. Ladle into bowls.
Spoon cilantro puree over the center of the soup. Garnish with peppers and chopped cilantro.
Aguadito ~ it’s a party in a bowl!
(Recipe adapted from The Art of Peruvian Cuisine by Tony Custer)