Sopa de Lima Recipe

Lizacat · 02-06-2005

Sopa de lima...absolutely the BEST soup I've ever had...worth the trip down in itself! I tried looking for a recipe when we were down a couple of years ago. I thought there was something about how it had to be made with a bitter lime that grows only in the Yucatan. Is that correct? Anyone know a good recipe or if it is even possible to make in the states?

flugie · 02-06-2005

sopa de lima is not all that difficult to make at home.at least you can make it relatively close to authentic.We have found that the recipes in rick bayless's
'authentic Mexican" cook book are at some times very involved to make (mole'for example)but are very very good if all the proper ingredients are available.they also have alternitive ingredient ideas in their book.

Hey forum goddess Denesea, heres an idea.how about a thread/posting area for mex.recipes?i bet we all have some great ones tucked away!!

**Jesus** · 02-06-2005

For Sopa de Lima, you need "limas", is not exactly a bitter lime, this kind is sweeter enough for you to eat as fruit and also is way bigger than our limones. Is available mostly in winter time and is the typical fruit for a piñata along with sugarcane and mandarines. Even the fragance is sweet and subtle, not acid at all.

Here is a recipe in Spanish, I will translate it later with care as I don't trust software to do it.'

Sopa de lima
Ingredientes:
# 2 cucharadas de mantequilla
# 1 cebolla, pelada y picada
# 3 limas
# 6 tazas de consomé de pollo
# 1 pechuga de pollo por la mitad (1/4 de kilo) con todo y hueso
# Sal
# 4 tortillas de maíz frescas
# Aceite vegetal
# 2 tomates medianas, sin semillas y picaditos
# 1 pimiento verde, sin semillas, picadito
# 1 chile habanero, sin semillas y en tiras Procedimiento:
# Derrita la mantequilla en una cacerola a fuego medio. Agregue las cebollas y fría, menee ocasionalmente, hasta que estén suaves, 20 minutos. Agregue el jugo de las limas y el consomé y deje hervir a fuego medio.
Baje el fuego, sale la pechuga de pollo y añada al líquido; ponga a cocer hasta que los jugos se vean claros, 20 minutos. Retire del fuego y transfiera el pollo a un plato, deje enfriar; reserve el consomé.
# Corte en tiras las tortillas en triángulos pequeños. Ponga aceite en una sartén a fuego medio y fría las tortillas, uno o dos minutos por lado. Escurra en servilletas de papel y sale.
# Retire la piel y los huesos del pollo, deséchelos. Desmenuce el pollo y divida entre 4 tazones. Recaliente el consomé y ajuste la sazón. Coloque algo de tomate, pimiento, chiles y tortillas fritas en cada tazón y agregue el consomé. Sirva con rebanadas de lima.
Rinde 4 porciones

ryshkus · 02-07-2005

Wow Jesus you are awesome! I wonder what other recipes you have?

**Jesus** · 02-07-2005

Not me, the net,

Lizacat · 02-07-2005

Thanks, Jesus! Looks good, even in Spanish...I think I will wait til you have time to translate, however, rather than trust my college Spanish...

**Jesus** · 02-08-2005

Sopa de lima
Serves four persons.
Ingredients:
- two spoons of butter
- One onion, peeled and cubed
- Three limas
- Six cups of chicken broth
- One chicken breast (about one pound) with the bones, cut in half
- Salt
- Four fresh corn tortillas
- Vegetal oil
- Two medium tomatoes, without seeds and cubed
- One green sweet pepper, without seeds and cubed
- One 1 chile habanero, without seeds and cut in strips
- Consommé (powdered chicken broth)

Procedure:

- Melt the butter in a pan, medium heat. Add onion and fry it moving occasionally, until tender, approximately 20 minutes. Add the juice of the limas and the chicken broth, let it boil at medium heat.
- Turn heat to low, put salt on the chicken breast, add to the pan, let it cook until the liquid is clear, approximately 20 minutes. Remove from heat, put the chicken on a plate to cool; keep the broth apart.
- Cut the tortillas in small triangles. Oil a skillet and put it on medium heat, fry the tortillas for one or two minutes per side. Remove excess oil in a paper napkin, add salt.
- Remove the skin and bones from the chicken, shred it in small pieces and distribute on 4 soup bowls. Reheat the broth adjusting salt to your taste. Put some tomato, sweet pepper, chile and the tortillas triangles on each bowl, add a little bit of consommé. Serve with lima slices.

Buen provecho

Jacko · 02-08-2005

Gracias. Jesus! I'm going to give it a try...here is one from Yaxche's website for comparison.... http://www.mayacuisine.com/recipes/soupssalads.html

Lizacat · 02-08-2005

Thanks/muchas gracias Jesus! Supper tomorrow night!

**Jesus** · 02-08-2005

Ok, guys, put one more set for dinner, I'm coming to test your culinary abilities.

Lizacat · 02-09-2005

Quote:

Originally Posted by Jesus

Ok, guys, put one more set for dinner, I'm coming to test your culinary abilities.

Bienvenidos, Jesus! Wear your overcoat...just 12 F. today!...But the soup's muy caliente!

**Jesus** · 02-09-2005

ouch, think I will pass this opportunity, I just remembered that I have an appointment with my pumber to check a dripping faucet in the kitchen, sorry, next time for sure.

**Jesus** · 02-16-2005

another recipe for the soup, and then some more of Yucatecan Food.

http://www.yucatan.com.mx/especiales...pa_de_lima.asp

They are on a Yucatecan newspaper site, so I will trust this one better as people in Merida (capital of the state of Yucatan) are very proud of their culinary skills and follow traditions very closely (e.g. they only have Cochinita pibil for breakfast).

Nice thing of this recipes is that they include a good picture.

Sorry, only in Spanish.

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02-06-2005	#1 (permalink)
Lizacat way into it Join Date: Dec 2004 Location: South Dakota Posts: 226	Sopa de lima...absolutely the BEST soup I've ever had...worth the trip down in itself! I tried looking for a recipe when we were down a couple of years ago. I thought there was something about how it had to be made with a bitter lime that grows only in the Yucatan. Is that correct? Anyone know a good recipe or if it is even possible to make in the states?

02-06-2005	#2 (permalink)
flugie beachaholic Join Date: Feb 2004 Location: bostons north shore Posts: 347	sopa de lima is not all that difficult to make at home.at least you can make it relatively close to authentic.We have found that the recipes in rick bayless's 'authentic Mexican" cook book are at some times very involved to make (mole'for example)but are very very good if all the proper ingredients are available.they also have alternitive ingredient ideas in their book. Hey forum goddess Denesea, heres an idea.how about a thread/posting area for mex.recipes?i bet we all have some great ones tucked away!!

02-06-2005	#3 (permalink)
Jesus Nutty Peep Join Date: Sep 2002 Location: Mexico City, Mexico Posts: 4,400	For Sopa de Lima, you need "limas", is not exactly a bitter lime, this kind is sweeter enough for you to eat as fruit and also is way bigger than our limones. Is available mostly in winter time and is the typical fruit for a piñata along with sugarcane and mandarines. Even the fragance is sweet and subtle, not acid at all. Here is a recipe in Spanish, I will translate it later with care as I don't trust software to do it.' Sopa de lima Ingredientes: # 2 cucharadas de mantequilla # 1 cebolla, pelada y picada # 3 limas # 6 tazas de consomé de pollo # 1 pechuga de pollo por la mitad (1/4 de kilo) con todo y hueso # Sal # 4 tortillas de maíz frescas # Aceite vegetal # 2 tomates medianas, sin semillas y picaditos # 1 pimiento verde, sin semillas, picadito # 1 chile habanero, sin semillas y en tiras Procedimiento: # Derrita la mantequilla en una cacerola a fuego medio. Agregue las cebollas y fría, menee ocasionalmente, hasta que estén suaves, 20 minutos. Agregue el jugo de las limas y el consomé y deje hervir a fuego medio. Baje el fuego, sale la pechuga de pollo y añada al líquido; ponga a cocer hasta que los jugos se vean claros, 20 minutos. Retire del fuego y transfiera el pollo a un plato, deje enfriar; reserve el consomé. # Corte en tiras las tortillas en triángulos pequeños. Ponga aceite en una sartén a fuego medio y fría las tortillas, uno o dos minutos por lado. Escurra en servilletas de papel y sale. # Retire la piel y los huesos del pollo, deséchelos. Desmenuce el pollo y divida entre 4 tazones. Recaliente el consomé y ajuste la sazón. Coloque algo de tomate, pimiento, chiles y tortillas fritas en cada tazón y agregue el consomé. Sirva con rebanadas de lima. Rinde 4 porciones

02-07-2005	#4 (permalink)
ryshkus beachaholic Join Date: Dec 2004 Posts: 313	Wow Jesus you are awesome! I wonder what other recipes you have?

02-07-2005	#5 (permalink)
Jesus Nutty Peep Join Date: Sep 2002 Location: Mexico City, Mexico Posts: 4,400	Not me, the net,

02-07-2005	#6 (permalink)
Lizacat way into it Join Date: Dec 2004 Location: South Dakota Posts: 226	Thanks, Jesus! Looks good, even in Spanish...I think I will wait til you have time to translate, however, rather than trust my college Spanish...

02-08-2005	#7 (permalink)
Jesus Nutty Peep Join Date: Sep 2002 Location: Mexico City, Mexico Posts: 4,400	Sopa de lima Serves four persons. Ingredients: - two spoons of butter - One onion, peeled and cubed - Three limas - Six cups of chicken broth - One chicken breast (about one pound) with the bones, cut in half - Salt - Four fresh corn tortillas - Vegetal oil - Two medium tomatoes, without seeds and cubed - One green sweet pepper, without seeds and cubed - One 1 chile habanero, without seeds and cut in strips - Consommé (powdered chicken broth) Procedure: - Melt the butter in a pan, medium heat. Add onion and fry it moving occasionally, until tender, approximately 20 minutes. Add the juice of the limas and the chicken broth, let it boil at medium heat. - Turn heat to low, put salt on the chicken breast, add to the pan, let it cook until the liquid is clear, approximately 20 minutes. Remove from heat, put the chicken on a plate to cool; keep the broth apart. - Cut the tortillas in small triangles. Oil a skillet and put it on medium heat, fry the tortillas for one or two minutes per side. Remove excess oil in a paper napkin, add salt. - Remove the skin and bones from the chicken, shred it in small pieces and distribute on 4 soup bowls. Reheat the broth adjusting salt to your taste. Put some tomato, sweet pepper, chile and the tortillas triangles on each bowl, add a little bit of consommé. Serve with lima slices. Buen provecho

02-08-2005	#8 (permalink)
Jacko añejo Join Date: Dec 2004 Posts: 17,257	Gracias. Jesus! I'm going to give it a try...here is one from Yaxche's website for comparison.... http://www.mayacuisine.com/recipes/soupssalads.html

02-08-2005	#9 (permalink)
Lizacat way into it Join Date: Dec 2004 Location: South Dakota Posts: 226	Thanks/muchas gracias Jesus! Supper tomorrow night!

02-08-2005	#10 (permalink)
Jesus Nutty Peep Join Date: Sep 2002 Location: Mexico City, Mexico Posts: 4,400	Ok, guys, put one more set for dinner, I'm coming to test your culinary abilities.

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02-09-2005	#12 (permalink)
Jesus Nutty Peep Join Date: Sep 2002 Location: Mexico City, Mexico Posts: 4,400	ouch, think I will pass this opportunity, I just remembered that I have an appointment with my pumber to check a dripping faucet in the kitchen, sorry, next time for sure.

02-16-2005	#13 (permalink)
Jesus Nutty Peep Join Date: Sep 2002 Location: Mexico City, Mexico Posts: 4,400	another recipe for the soup, and then some more of Yucatecan Food. http://www.yucatan.com.mx/especiales...pa_de_lima.asp They are on a Yucatecan newspaper site, so I will trust this one better as people in Merida (capital of the state of Yucatan) are very proud of their culinary skills and follow traditions very closely (e.g. they only have Cochinita pibil for breakfast). Nice thing of this recipes is that they include a good picture. Sorry, only in Spanish.