Subject: Lime Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Apr 11 2000 - 16:52:22 EDT
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F O O D F U N N Y
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Here's a true food funny from reader Geri:
I took my four-year-old nephew to one of his little friend's birthday
parties. The father of the birthday boy had rented a cotton candy
machine for the day. My nephew refused to try it. When I asked him
why he whispered, "Auntie, you shouldn't eat insulation!"
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T O D A Y ' S R E C I P E
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This tangy soup is popular in Mexico, where it is often eaten as a
main course.
Lime Soup
1 chicken (about 3 lbs, 1.25 Kg), cut into pieces
1 medium onion, peeled and quartered
6 garlic cloves, peeled and crushed
8 to 10 whole black peppercorns
Salt to taste
Garnishes:
5 corn tortillas, cut into thin strips and fried in oil until crisp
2 ripe tomatoes, diced
1 large avocado, peeled and diced
1/2 cup (125 ml) finely chopped coriander
1 or 2 jalapeno peppers, seeded and finely chopped
3 limes, quartered
Place the chicken pieces in a large pot with enough water to cover
generously. Add the onion, garlic, and peppercorns and bring to a
boil over high heat. Reduce the heat and simmer covered for 90
minutes. Remove the soup from the heat and transfer the chicken
pieces to a plate. When they have cooled, remove and discard the skin
from the chicken. Remove the meat from the bones and cut or shred it
into small pieces. Strain the broth through a fine sieve and return
it to the pot. Skim the fat off the surface of the broth and warm
over moderate heat. Add salt to taste. To serve, distribute the
chicken meat among soup bowls. Squeeze a lime wedge over the chicken
(one per bowl) and serve the remaining lime wedges as a garnish.
Ladle the hot broth over the chicken and serve, allowing the diners to
add the garnishes to their taste. Serves 4 to 6.
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