Lime Soup. Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 lbs: Chicken, broiler-fryer, cut
6 cup: Water,
1 each: Med Onion, quartered
1 each: Celery,
3 each: Cilantro, or parsley sprigs
6 each: Peppercorn,
2 t: Salt,
1/2 t: Thyme,
1 each: Med Green pepper, chopped
2 T: Vegetable oil,
1 1/2 t: Lime rind, grated
2 each: Lime,
3 T: Cilantro, chopped fresh or
1/4 t: Salt & pepper,
8 each: Corn tortillas,
Vegetable oil,
Lime, slices (optional)
Cilantro, fresh (optional)
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp