Bride and Groom Soup Recipe

In the north of Peru, as throughout the country, stories and traditions abound that pass from generation to generation, always preserving the essence of the place where they were created. The same thing happens with the peculiar dishes of each region, so much so that this recipe is called by this particular name, bridal soup. As its name suggests, it is a soup that generally contains the power of the flavor of a good chicken broth or, better yet, chicken. It even also combines with the giblets of these birds, giving prominence to their gizzards and legs. In addition, it also includes a little noodles, a thick texture, raisins, olives and an egg to crown this recipe that is not lacking in the menu of northern homes.

Ingredients to make Wedding Soup:

• 4 pieces of chicken or hen
• 4 chicken gizzards
• 200 grams of spaghetti
• 2 French bread
• 1½ liters of chicken broth
• 1 red onion
• 1 tablespoon minced garlic
• 1 tablespoon of ají panca paste
• 1 tomato
• 2 bay leaves
• 8 olives
• 50 grams of hydrated raisins
• 4 boiled eggs
• 1 splash of vegetable oil
• salt, pepper and cumin

How to make Boyfriend Soup:

1. To start with the bride and groom soup recipe, you must first chop the bread into very small pieces in a container. Then add hot water until it covers them. It should be soaking for approximately 20 minutes.
2. Start with the dressing. In a pot, heat a splash of vegetable oil and then add the diced red onion. Sauté for 2 minutes and add the tablespoon of ground garlic. Sauté for 2 more minutes and it is time to add the chopped tomato, also in squares. Sauté over medium heat for 3 more minutes.
3. Tip: if you notice that the dressing is too dry, you can help by adding a little chicken broth.
4. Add the ají panca paste and cook for another 4 minutes over medium heat.
5. Add the chicken pieces you have chosen along with the gizzards. It is also valid to add chicken feet. Also add all the chicken broth, raise the heat to the maximum and let it boil until the chicken pieces are cooked. Approximately 10 minutes. Also place the bay leaves, salt, pepper and cumin.
6. Meanwhile, return with the bread that you left soaking and with the help of a cutlery, mash the bread until it forms a kind of thick paste, reserve.
7. When the chicken is cooked, add the spaghetti in half and stir. These should only cook for 6 or 7 minutes.
8. When the noodles are al dente, add the soaked bread dough and do not stop moving the preparation, this way you will prevent the bread from resting on the bottom of the pot and ending up burning. Rectify the salt and check that the texture of the soup is slightly thick, it should not be so liquid, but not so lumpy either
9. Let cook about 3 more minutes and then add the bread. Then reserve and turn off the heat. Once off the heat, add the previously hydrated raisins. There are different ways to serve this delicacy, in our case we have chosen to finish the soup with olives and a whole boiled egg, also with their respective chicken pieces.