Yucatan Lemon Soup Recipes

Steps:

• Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.
• Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
• When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.

Steps:

• Put the chicken broth, onion, jalapeno peppers, garlic, lemon zest, cumin seeds, cinnamon stick, and cloves in a soup kettle and bring them to a simmer.
• Cover, lower the heat, and simmer for 20 minutes.
• Strain the broth through a sieve and discard the solids.
• The broth can be refrigerated or frozen for later at this point.
• If serving immediately, return the broth to the pot and bring to a low boil.
• Add the shrimp, lemon juice, salt, and hot sauce.
• Cook briefly until the shrimp are pink and firm.
• Add the cilantro, and serve.

Steps:

• Simmer the stock, cider & rice in a covered pot with salt, pepper & lemon rind for 40 minutes.
• Puree & return to the pot.
• Mix in the lemon juice & simmer gently.
• Cool & skim any fat that might appear on the surface.
• Chill.
• Sprinkle with the chives & garnish each bowl with a slice of lemon.
• Serve.

Steps:

• Cook orzo in pot of boiling salted water until just tender.
• Drain well.
• Heat oil in large saucepan over medium heat.
• Add onion, garlic, and chiles.
• Sauté until onion begins to brown, about 4 minutes.
• Add chicken; sauté 1 minute.
• Add broth, lime juice, and tomato.
• Simmer until chicken is cooked through, about 3 minutes.
• Mix in orzo, then chopped cilantro.
• Season soup with salt and pepper.
• Ladle soup into 4 bowls.
• Garnish with cilantro sprigs.

Steps:

• Preheat the oven to 500°. Arrange the tomatoes on a small rimmed baking sheet. Set the unpeeled onion in a pie plate with 6 of the garlic cloves. Roast the vegetables on the top rack of the oven until blackened on top and tender, about 10 minutes for the garlic, 20 for the tomatoes and 30 for the onion. Let cool slightly, then cut the onion in half. Press the tomatoes through a coarse strainer.
• In a large saucepan, cover the chicken breasts with the stock. Add the lime zest and lime halves, allspice, oregano, the remaining 15 garlic cloves and a pinch each of salt and pepper and bring to a boil over moderately high heat. Add the roasted onion, reduce the heat to low and simmer until the chicken is cooked through, about 30 minutes.
• Transfer the chicken to a platter and let cool. Gently simmer the broth for 10 minutes, then strain. Wipe out the saucepan. Remove the chicken from the bones and tear it into thick shreds.
• Heat 2 tablespoons of the oil in the saucepan. Add the scallions and roasted garlic; mash the cloves to a paste with a fork. Cook over moderately high heat until the scallions are browned, 4 minutes. Add the strained tomatoes and simmer until the fat separates from the sauce, about 5 minutes. Add the strained broth and bring to a boil; reduce the heat to low and simmer for 10 minutes. Season with salt and pepper.
• Meanwhile, in a large skillet, heat the remaining 1 cup of oil until shimmering. Add one-fourth of the tortilla strips and fry over moderately high heat, stirring occasionally with a slotted spoon, until golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet and season with salt. Repeat with the remaining tortilla strips, lowering the heat if the oil gets too hot.
• Add the chicken to the broth and cook until heated through. Ladle the soup into bowls, top with the tortilla strips and sprinkle with oregano. Serve, passing lime wedges, minced onion and banana chiles at the table.

Steps:

• Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
• Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
• Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
• Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
• Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.

Steps:

• Pour the broth into a pot and bring it gradually to a full boil.
• Pour in the rice, reduce to a simmer,and cover.
• Cook for about 25 minutes, or until rice is just tender.
• Do not overcook.
• Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
• When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
• Whisk this mixture back into the remaining soup.
• Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
• Do not let it reach a boil.
• Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
• Correct seasoning just before serving.
• Garnish hot or cold with lemon slices and chopped parsley.