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Yucatan Lemon Soup

:  January/February 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.4 (27 votes)

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:
"My husband and I loved it! I didn't have Meyer lemons; so i used the tip of substituting a bit of orange juice. It turned out great! Also, for the two of us the peppers and hot sauce were just right! One bowl fills you up, but the...
Yucatan Lemon Soup Recipe

Makes: 4 servings, 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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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.

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: 99 calories; 1 g fat ( 0 g sat , 0 g mono ); 143 mg cholesterol; 0 g carbohydrates; 19 g protein; 0 g fiber; 1488 mg sodium; 354 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value)

Carbohydrate Servings: 0

Exchanges: 4 lean meat


More From EatingWell

Recipe Categories

Style/Theme
Make ahead instructions
Freezing instructions
Type of Dish
Main dish, fish/seafood
Soups/stews
Ethnic/Regional
Mexican
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Total Time
30 minutes or less
Servings
4
Main Ingredient
Shellfish
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Cinco de Mayo
Publication
EatingWell for a Healthy Heart Cookbook (2008)
January/February 2007
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