Friday, March 16, 2012

Lemon Soup

Just made Yucatan Lemon Soup - or at least a minor variation of it (we had no shrimps, and I don't much care for them anyway, so I used some leftover chicken).

Very lemony!  It uses both the zest of lemons (three in this case) and the juice (the same three).  That was the original reason for my making the soup: to use up some of the overload of lemons we had - some friends had brought them down from Christchurch and some of them (the lemons, not the friends) were starting to have seen better days.   But my wife said it might do her cold some good; she's had it for well over a week.

For once we had everything else in the pantry that we needed: cloves, cinnamon sticks, cumin seeds, fresh coriander, onion and so on.   There wasn't a lot of soup at the end; just enough for the two of us, and it seems a bit of a pity that the recipe calls for all the solid stuff left after simmering for twenty minutes to be removed.  I looked at this pile of stuff left in the sieve and wondered if I could possibly do something else with it, but in the end decided to give it to the worms along with all the other composty stuff we accumulate.

Ah, the joys of having time in retirement to try some different foods...
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