From Trujillo's Tables: A Divine Theologian's Garlic Soup (Sopa Teóloga)
Details
A heavenly, hearty bread soup where garlic forms the holy trinity of flavor.
Ingredients
*For the Broth
*For the Aderezo (Sofrito) and Soup
Instructions
Make the Broth
In a large stockpot, combine the chicken pieces, carrot, celery, leek, parsley sprig, oregano sprig, and bay leaf. Cover with the water and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer. If using a hen, cook for about 2 hours; a chicken will take closer to 90 minutes, or until the meat is very tender.
Prepare the Chicken and Bread
Once cooked, remove the chicken from the pot and set it aside to cool. Strain the broth into a clean pot and reserve. When the chicken is cool enough to handle, discard the skin and bones, and shred or chop the meat into bite-sized pieces. In a separate bowl, soak the slices of stale bread in 2 cups of milk mixed with ½ cup of the reserved chicken broth. Let it sit for about 10 minutes, then blend until smooth.
Cook the Aderezo
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and the ají amarillo paste, and cook for another 2 minutes until fragrant. Stir in the chopped tomato and cook until it breaks down.
Combine the Soup
Pour the blended bread mixture into the pot with the aderezo. Stir continuously until the mixture thickens, about 3-5 minutes. Gradually pour in 6-8 cups of the reserved chicken broth, stirring constantly to prevent lumps. Bring the soup to a boil, then reduce the heat and let it simmer gently for 20 minutes for the flavors to meld.
Finish and Serve
Add the diced potatoes and queso fresco to the pot. Continue to simmer for another 10-15 minutes, or until the potatoes are tender. Stir in the remaining 1 cup of milk and the shredded chicken, and heat through for a final 5 minutes. Do not let it boil after adding the last of the milk. Season with additional salt and pepper if needed. Ladle the hot soup into bowls and garnish generously with fresh chopped parsley.
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