Lime Soup

Name: Lime Soup
Yield: Serves 8 to 10
Ingredients: 1 (4- to 5-pound) stewing chicken (preferably organic); 2 medium yellow onions; 2 large carrots, halved; 2 stalks celery; 3 cloves garlic; 2 bay leaves; 1 teaspoon whole peppercorns; 2 tablespoons olive oil; 2 teaspoons minced garlic (about 2 cloves); 1 poblano chile, stemmed, seeded, and cut into 1/4-inch dice; 4 ears fresh corn, husked and kernels cut from the cob; 1 tablespoon kosher salt; 1 teaspoon dried Mexican oregano; 1 1/2 cups freshly squeezed lime juice (about 6 medium limes); Chunks of fresh avocado; Diced fresh tomatoes; Chopped fresh cilantro; Lime wedges; Fried tortilla strips

By Rebecca Rather and Alison Oresman

March 28, 2010

I fell for this soup on a trip to the Yucatan Peninsula, where it is a mainstay. It’s light and refreshing—a tasty first course that whets the appetite without ruining it for the main event. It’s a smart way to go if you’re serving heavier fare, such as Cheese Enchiladas with Chile Gravy (page 152) or Fiesta Chiles Rellenos (page 145) for a main course.

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