Lime Soup

Name: Lime Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Chunk fresh avocado; 2 bay leaves; 2 larges carrots, halved; 2 stalks celery; 2 kilograms stewing chicken (preferably organic); 4 ears fresh corn, husked and kernels cut from the cob; 8 servings Chopped fresh cilantro; 2 cloves teaspoons minced garlic (about; 1 Tbsp kosher salt; 355 milliliters freshly squeezed lime juice (about 6 medium limes); 8 servings Lime wedges; 2 Tbsps olive oil; 1 teaspoon dried Mexican oregano; 1 poblano chile, stemmed, seeded, and cut into 1/4-inch dice; 8 servings Diced fresh tomatoes; 1 strip Fried tortilla; 1 teaspoon whole peppercorns; 2 mediums yellow onions

You can never have too many main course recipes, so give Lime Soup a try. This recipe serves 8. One portion of this dish contains roughly 46g of protein, 39g of fat, and a total of 629 calories. It will be a hit at your Autumn event. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up poblano chile, olive oil, fried tortilla strips, and a few other things to make it today. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert.

Instructions

Set the chicken in a large, heavy stockpot and fill it with cool water to cover by at least 1 inch. Halve 1 of the onions.

Ingredients you will need

Whole Chicken

Onion

Water

Equipment you will use

Pot

Add the carrots, the onion halves, celery, garlic cloves, bay leaves, and peppercorns and bring to a boil over medium-high heat. Decrease the heat to medium and simmer gently for 2 hours, skimming off any scum that rises to the top.

Ingredients you will need

Whole Garlic Cloves

Peppercorns

Bay Leaves

Carrot

Celery

Onion

Remove the chicken from the broth and let rest in a large dish until it is cool enough to handle. Strain the chicken broth and return it to the stockpot. You’ll have 10 to 12 cups of broth.

Ingredients you will need

Broth

Whole Chicken

Equipment you will use

Pot

Remove the skin from the cooled chicken and discard; shred the meat and return it to the broth in the stockpot.

Ingredients you will need

Meat

Broth

Equipment you will use

Pot

Heat the oil in a large skillet set over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Cut the remaining onion into 1/4-inch dice. Sauté the diced onion, minced garlic, poblano, and corn for about 3 minutes until the vegetables are soft. Stir the sautéed vegetables into the chicken stock, stir in the salt, oregano, and lime juice and bring the mixture to a simmer. Taste and add more salt and lime juice if needed.

Ingredients you will need

Chicken Stock

Minced Garlic

Lime Juice