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LIME SOUP. **** VBGX82B
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Ethnic
Chicken
Amount Measure Ingredient -- Preparation Method
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3 1/2 lb Chicken -- broiler-fryer, cut
1 ea Med Onion -- quartered
3 ea Cilantro -- or parsley sprigs
2 ts Salt
1 ea Med Green pepper -- chopped
1 1/2 ts Lime rind -- grated
3 tb Cilantro --
8 ea Corn tortillas
1 x Lime -- slices (optional)
6 c Water
1 ea Celery
6 ea Peppercorn
1/2 ts Thyme
2 tb Vegetable oil
2 ea Lime
1/4 ts alt & pepper
1 x Vegetable oil
1 x Cilantro -- fresh (optional)
Place chicken and next 7 ingredients in Dutch oven;
bring to boil. Cover, reduce heat; simmer 1 hour.
Remove chicken,reserve broth. Let chicken cool.
Bone, chop chicken; set aside. Strain broth to remove
vegetables; set broth aside, discard vegetables. Saute
green pepper, onion in 2 Tbsp oil in Dutch oven. Stir
in tomatoes. Cook 5 minutes. Add reserved broth, lime
rind, lime juice, 3 Tbsp cilantro. Bring to boil;
reduce heat, simmer uncovered 20 minutes. Stir in
chicken, salt and pepper; simmer uncovered, 10
minutes. Cut each tortilla into 8 wedges; fry in hot
oil until crisp. Drain. To serve, place 8 tortilla
wedges in each soup bowl; add soup. Garnish with lime
slices and cilantro if desired. Yield: 8 cups. I hope
this is close to what you remember. My husband and I
had a similar soup on our honeymoon in Cancun FROM:
BARBARA VAUGHAN (VBGX82B)
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