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Alex And Garry's Sopa De Limon Recipe - Cooking Index

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Alex And Garry's Sopa De Limon

Yucatan faces the Caribbean sea so it comes as no surprise that all the spices and herbs used in this soup are more indigenous to the islands than to the cooking ingredients we associate with Mexico.

Courses: Soup
Serves: 10 people

Recipe Ingredients

12 cups 2844mlChicken stock - homemade or canned
1 section  Mint
8   Allspice berries
15   Black peppercorns
1   Cinnamon stick, 3" long
5   Whole cloves
6   Cumin seeds
2   Garlic heads - halved horizontally (small)
2   Yellow onions - peeled and halved (small)
2   Chicken breasts - skin & bone left on
1 tablespoon 15mlChopped fresh cilantro
1   Fresh guero or habanero hot chile pepper - whole
3   Lemons - cut into eighths
2   Ripe tomatoes - peeled - seeded and chopped (large)
  Salt - to taste
1   Lemon - sliced paper thin
  Chopped fresh hot chile peppers (such as guero or jalapeno, seeded - and finely diced)
2   To 3 Avocados - peeled and diced

Recipe Instructions

In a large nonreactive soup kettle, bring the stock, mint, allspice, peppercorns, cinnamon, cloves, cumin, garlic, and onions to a boil. Reduce the heat and simmer for 20 minutes.

Add the chicken breasts, cilantro, whole chile pepper, and the cut lemons and continue to simmer until the chicken is cooked, approximately 15 minutes. Remove the chicken and let cool. Skim the soup and strain into a clean kettle. Return the soup to the heat and continue cooking over low heat. When the chicken is cool, remove the skin and bones and shred.

Add the shredded chicken and chopped tomato to the soup and bring to a boil. Add salt to taste. Pour the soup in a warm tureen and float the lemon slices on top. Serve the chopped chile and avocado on the side.

Source:
LEMONS: A COUNTRY GARDEN COOKBOOK by Christopher Idone (c) 1993 - Collins Publishers, a division of Harper Collins, San Francisco, CA - 96 pages - $19.95 - As reprinted in the Sep/Oct, 1993 issue of Cookbook Digest

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