Alex and Garry’s Sopa de Limone

Name: Alex and Garry’s Sopa de Limone
Cuisine: Mexican
Ingredients: 12 cups chicken stock, homemade or canned; 12 cups chicken stock, homemade or canned; 12 cups chicken stock, homemade or canned; 1 sprig mint; 8 allspice berries; 15 black peppercorns; One 3-inch stick cinnamon; 5 whole cloves; 6 cumin seeds; 2 small heads garlic, sliced in half horizontally; 2 small yellow onions, peeled and halved 2 whole chicken breasts, bone and skin left on; 2 small yellow onions, peeled and halved 2 whole chicken breasts, bone and skin left on; 1 tablespoon chopped fresh cilantro; 1 fresh guero or habañero hot chili pepper, whole; 1 fresh guero or habañero hot chili pepper, whole; 3 lemons, cut into eighths; 2 large ripe tomatoes, peeled, seeded, and chopped; Salt to taste; 1 lemon, sliced paper thin; 1 lemon, sliced paper thin; Chopped fresh hot chili pepper such as guero or jalapeño, seeded, deveined, and finely diced; Chopped fresh hot chili pepper such as guero or jalapeño, seeded, deveined, and finely diced; Chopped fresh hot chili pepper such as guero or jalapeño, seeded, deveined, and finely diced; 2 to 3 avocados, peeled and diced

Preparation info

Serves
10

Difficulty
Easy

Appears in

Lemons (A Country Garden Cookbook)

By Christopher Idone

Published 1995

About

The 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.

Ingredients

12 cups chicken stock, homemade or canned
1 sprig mint<

Americas
Mexico
Soup
Gluten-free

Method

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 chili 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