Yucatan Lemon Soup

From EatingWell: January/February 2007, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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.

READER'S COMMENT:

"Sopa de Lima Yield: 6 persons 1 chicken, cu tinto pieces 10 cups water 1 teaspoon fresh chopped orégano 2 chopped garlic cloves 1 medium onion, cut in two 1 teaspoon coarse salt ½ teaspoon ground black pepper 2 tablespoons...

4 servings, 1 cup each

Active Time: 20 minutes

Total Time: 30 minutes

Nutrition Profile

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

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).
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.

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.

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.

Nutrition Bonus: Selenium (61% daily value), Vitamin C (15% dv), good source of omega-3s.

Exchanges: 4 very lean meat