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...

Comments

Comment	Posted
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 vegetable oil 2 tomatoes, peeled, seeded and diced 1 bell pepper, diced 4 finely finely sliced corn tortillas 4 limes, sliced In a big pot, over high heat, place chicken and water, bring to a boil, with a spoon remove as much foam as you can, then add oregano, garlic, onion, salt and pepper, reduce to low heat and cook 20 minutes. Meanwhile, in a skillet, heat oil and fry tortillas until crunchy, transfer to a dish lined with paper towels. In same skillet fry pepper, add to broth and half of the sliced limes, cook 5 minutes. Remove chicken and shred into big pieces. Serve soup in a bowl, and on a side plate have more lime and tortilla chips.	3 weeks 6 days ago
I thought this was going to be delicious but instead it had a weird taste. I think it was the cloves. Will not be making this again. soz1630	10 weeks 1 day ago

Comment

Posted

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 vegetable oil
2 tomatoes, peeled, seeded and diced 1 bell pepper, diced
4 finely finely sliced corn tortillas
4 limes, sliced
In a big pot, over high heat, place chicken and water, bring to a boil, with a spoon remove as much foam as you can, then add oregano, garlic, onion, salt and pepper, reduce to low heat and cook 20 minutes. Meanwhile, in a skillet, heat oil and fry tortillas until crunchy, transfer to a dish lined with paper towels. In same skillet fry pepper, add to broth and half of the sliced limes, cook 5 minutes. Remove chicken and shred into big pieces. Serve soup in a bowl, and on a side plate have more lime and tortilla chips.

3 weeks 6 days ago

I thought this was going to be delicious but instead it had a weird taste. I think it was the cloves. Will not be making this again.

soz1630

10 weeks 1 day ago