Aguadito de Pavo

When Peruvians are partying all night, as they often do, the turkey will be discreetly taken from the buffet by the chef, unseen by the guests. At dawn, what’s left of it will reappear in this nourishing and reviving soup with vegetables and rice and a ‘kick start’ of ají. A ‘levanta muertos’, (dish ‘to raise the dead’) to keep the revelers going well into the next day.