Mexican Lime Soup
Instructions:
- In the Yucatán, lime soup is something of a passion: tart, refreshing, and satisfying. Have lots of tortillas on hand .Makes 6 servings
- 6 cups (11â„2 quarts) chicken broth
- 8 garlic cloves, peeled and lightly smashed with the side of a knife
- 2 medium onions, cut into quarters
- 2 fresh jalapeño chiles, stemmed, quartered, cored, and seeded
- 4 whole cloves
- 11â„2 pounds medium shrimp (about 35 per pound), peeled and deveined
- 1â„4 cup chopped cilantro leaves
- 1â„4 cup lime juice
- Kosher or coarse-grained salt for garnish
- Bring the broth, garlic, onions, jalapeños, and cloves to a boil in a large saucepan or soup pot set over high heat. Cover, reduce the heat to very low, and simmer slowly for 20 minutes.
- Place a colander, sieve, or other larger strainer over a large bowl set in the sink. Working in batches as necessary, ladle and/or pour the soup through the mesh, discarding the vegetables and aromatics as the basket fi lls up. Return the soup to the pan or pot; bring to a low simmer over medium-high heat.
- Stir in the shrimp, cilantro, and lime juice. Cook until the shrimp are pink and fi rm, about 3 minutes. Sprinkle a little salt over each serving.