• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 8
    OK

    Garlic Lime Soup

    This recipe starts with a homemade chicken stock, but you could use a good quality store-bought broth. You'll need 8 cups. Before using it, simmer it with a bay leaf and some cut-up fresh tomato to approximate the flavors in the homemade broth. Strain it before using.


    Ingredients
    1
    chicken stock - one 5 pound whole chicken (rinsed)
    1
    onion, halved
    1
    carrot
    1
    stalk
    celery
    2
    green bell peppers, roasted
    2
    large tomatoes, roasted
    1
    bay leaf
    1/4
    cup
    soup - olive oil
    1/4
    medium spanish onion, chopped
    20
    cloves
    garlic, chopped
    5
    limes, 4 juiced and 1 thinly sliced
    salt and freshly ground black pepper
    3
    small radishes, thinly sliced
    1
    avocado, diced
    Directions
    Make the stock: Place chicken in large, heavy stockpot and cover with cold water (at least 16 cup). Bring water to a boil, reduce to a simmer and cook for 30 minutes. Skim off any scum that rises to the surface.
    Add onion, carrot, celery, bell peppers, tomatoes, and bay leaf. Continue simmering for 3 hours, adding water if needed to keep chicken covered. Move stock into new bowl.
    Make the soup: In a heavy stockpot, heat olive oil over medium heat until hot but not smoking. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 1 to 2 minutes. Add lime juice and stir to reduce, about 1 minute, add 8 cup chicken stock. Bring soup to boil, reduce to a simmer, and cook 15 minutes to reduce slightly.
    In a blender, puree soup and return to pot. Heat soup until hot. Taste, adjust seasoning with salt and pepper.
    To serve, garnish each serving with a thin slice of lime, 2 radish slices, and chunks of avocado.

    The base number of servings for this recipe is 8
    OK

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