Yucatan Lemon Soup

http://www.eatingwell.com/recipes/yucatan_lemon_soup.html

From EatingWell:  January/February 2007, EatingWell for a Healthy Heart Cookbook

Although it's traditionally made with limes (and you could certainly make it that way), Meyer lemons add a gentler, subtle twist to this classic Mexican soup with shrimp, garlic and lots of fresh cilantro. Meyer lemons are usually available only during the winter months; they are rounder and smoother than common lemons. Serve as a light entree with a big salad or as a special starter.

4 servings, 1 cup each | Active Time: 20 minutes | Total Time: 30 minutes

Ingredients

• 4 cups reduced-sodium chicken broth
• 1 medium onion, cut into quarters
• 2 jalapeño peppers, seeded and quartered
• 8 cloves garlic, crushed and peeled
• 3 tablespoons finely grated Meyer lemon zest, (see Tip)
• 1/2 teaspoon cumin seeds
• 1 4-inch cinnamon stick
• 4 whole cloves
• 1 pound raw shrimp, (26-30 per pound), peeled and deveined
• 3 tablespoons Meyer lemon juice, (see Tip)
• 1/2 teaspoon salt
• 1/4 teaspoon hot sauce, or to taste (optional)
• 1/2 cup chopped fresh cilantro

Preparation

1. Bring broth, onion, jalapeños, garlic, zest, cumin seeds, cinnamon stick and cloves to a simmer in a large saucepan or Dutch oven. Cover, reduce heat, and continue to simmer for 20 minutes. Strain the broth (discard solids).
2. Return the broth to the pan and bring to a low simmer. Add shrimp, lemon juice, salt and hot sauce (if using). Cook until the shrimp are pink and firm, about 3 minutes. Stir in cilantro and serve.

Nutrition

Per serving : 149 Calories; 2 g Fat; 1 g Sat; 0 g Mono; 177 mg Cholesterol; 3 g Carbohydrates; 27 g Protein; 0 g Fiber; 600 mg Sodium; 234 mg Potassium

Exchanges: 4 very lean meat

Tips & Notes

• Make Ahead Tip: Store the spiced broth (Step 1) in an airtight container in the freezer for up to 3 months. Defrost and return the broth to a simmer before continuing with Step 2.

• Substitution Tip: Meyer lemon juice concentrate can be purchased online from perfectpuree.com. Although nothing can replicate the distinct sweet, tart, floral taste of a Meyer lemon, you can use 2 tablespoons regular lemon juice plus 1 tablespoon orange juice to replace the 3 tablespoons juice in this recipe, and regular lemons for the zest.