Lime soup. **** vbgx82b

 
                          LIME SOUP. **** VBGX82B
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Ethnic
                 Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2   lb           Chicken -- broiler-fryer, cut
    1       ea           Med Onion -- quartered
    3       ea           Cilantro -- or parsley sprigs
    2       ts           Salt
    1       ea           Med Green pepper -- chopped
    1 1/2   ts           Lime rind -- grated
    3       tb           Cilantro --  
    8       ea           Corn tortillas
    1       x            Lime -- slices (optional)
    6       c            Water
    1       ea           Celery
    6       ea           Peppercorn
      1/2   ts           Thyme
    2       tb           Vegetable oil
    2       ea           Lime
      1/4  ts            alt & pepper
    1       x            Vegetable oil
    1       x            Cilantro -- fresh  (optional)
 
   Place chicken and next 7 ingredients in Dutch  oven;
   bring to boil. Cover, reduce heat;  simmer  1  hour.
    Remove chicken,reserve  broth. Let chicken cool.
   Bone, chop chicken; set aside. Strain broth to remove
   vegetables; set broth aside, discard vegetables. Saute
   green pepper,  onion in 2 Tbsp oil in Dutch oven. Stir
   in  tomatoes. Cook 5 minutes. Add reserved broth, lime
   rind, lime juice, 3 Tbsp cilantro. Bring to boil;
   reduce heat, simmer uncovered 20 minutes. Stir in
   chicken, salt  and pepper; simmer uncovered, 10
   minutes. Cut each tortilla into  8 wedges; fry in hot
   oil until crisp. Drain. To serve, place 8 tortilla
   wedges in each soup bowl; add soup. Garnish with lime
   slices and cilantro if desired. Yield: 8 cups. I hope
   this is close to what you remember.  My husband and I
   had a similar soup on our honeymoon in Cancun FROM:
     BARBARA VAUGHAN (VBGX82B)
  
 
 
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