Lime Soup (Sopa de Lima) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| lard or vegetable oil | 1 medium onion, finely chopped | 1 medium tomato, peeled and chopped |
| 1/2 green bell pepper, seeded and chopped | 2 or 3 canned serrano chilies, chopped | 6 cups chicken stock |
| juice of 1/2 lime and the shell | 3 chicken gizzards | 6 raw chicken livers, chopped |
| salt, freshly ground pepper | 6 rortillas, cut into thin strips | 1 lime, thinly sliced |
| 1 | Heat 2 tablespoons of lard or vegetable oil in a saucepan and saute the onion until it is softened. Add the tomato and sweet pepper and saute for 2 or 3 minutes longer. Add the chilies, the chicken stock, the lime juice, and lime shell. Simmer for 2 minutes. Remove and discard the lime shell. |
| 2 | Put the chicken gizzards into a small saucepan with water to cover. Bring to a boil, reduce the heat, cover, and simmer gently until the gizzards are tender, about 30 minutes. Drain, remove the gristle, chop, and set aside. Add the gizzards to the soup with the chicken livers. Simmer until the livers are done, about 5 minutes. Season to taste with salt and pepper. Have ready the tortillas, fried until crisp in lard or vegetable oil and drained on paper towels. Serve the soup garnished with the tortilla strips and thin slices of lime. |