This month we are sharing a traditional recipe from the Yucatecan kitchen, a classic dish that you must try on vacation and that is served at lunchtime in El Faro Grill. Sopa de Lima is a light chicken and vegetable broth that is perfumed with lima, a variety of aromatic sweet lime used in the area.

This recipe makes a large amount of soup so you may need to reduce quantities proportionally.

10 oz. sliced green pepper
7 ½ oz. of sliced red pepper
7 oz. sliced onion
9 ½ oz. sliced celery
5 ½ oz. of lima
7 oz. chopped tomato
3 bay leaves
1 tsp. salt & pepper
2 oz. chicken stock powder
½ oz. chopped garlic
2 oz. mixed vegetable oil (20-80)
7 1/2 oz. chopped carrot
1 gallon chicken stock

Heat 2 oz of cooking oil, add onion and garlic and fry lightly, stirring from time to time to prevent burning. Add carrot, celery, tomato and bay leaves. Pour in chicken broth, lima juice and slices. Season to taste with chicken stock powder, salt and pepper. Finally, add the sliced green and red pepper and bring to the boil and then simmer.
 Add cooked, shredded chicken breast and crispy fried tortilla strips before serving.

Fresh limas are available in markets and supermarkets in the Mexican Caribbean and the Yucatan and are sometimes stocked by Latin American grocery stores in the United States.

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