Lime Soup
6 servings
120 minutes
Lime soup is a bright and aromatic dish rooted in Mediterranean culinary traditions. Its rich flavor unfolds with a harmonious blend of tender chicken broth, spicy chili heat, and fresh lime tang. Lime not only adds freshness but also enhances the depth of flavor, making it truly warming. Adding avocado and cilantro when serving enriches the dish with pleasant texture and exotic aroma. This soup is perfect for those seeking something light yet nourishing.
1
Place the chicken in a large pot and cover it with cold water by 2-3 cm. Add two halved carrots, one onion, two cloves of garlic, celery, bay leaf, and black pepper. Bring to a boil, reduce the heat, and simmer for two hours, occasionally skimming off the foam.
- Chicken: 1 piece
- Carrot: 2 pieces
- Onion: 2 heads
- Garlic: 3 cloves
- Celery: 2 stems
- Bay leaf: 2 pieces
- Black peppercorns: 1 teaspoon
2
Finely chop the onion, garlic clove, and chili pepper. Remove the kernels from the corn cob. Heat a pan, pour in olive oil, add the vegetables, and sauté until soft.
- Onion: 2 heads
- Garlic: 3 cloves
- Chili pepper: 1 piece
- Fresh corn: 4 pieces
3
Remove the cooked chicken, strain the resulting broth and pour it back into the pot. Remove the skin from the carcass, chop it into small pieces, and add it to the broth.
4
Add stewed vegetables, lime juice, salt, and oregano to the soup. Bring to a boil, adjust salt to taste, and serve, adding diced tomato, avocado, chopped cilantro, and lime zest to the bowl.
- Lime: 6 pieces
- Sea salt: 1 tablespoon
- Oregano (wild marjoram): 1 teaspoon
- Cilantro: to taste
- Tomatoes: 1 piece
- Avocado: 1 piece
