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Food Yucatecan Turkey Soup with Lime (Sopa de Lima)

00:25  16 october  2019
00:25  16 october  2019 Source:   saveur.com

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While sopa de lima is traditionally flavored with local Yucatecan citrus, this turkey -based version is brightened with a mix of fresh lime and lemon juice and zest. Charring the peppers, onion, and garlic before simmering them in the soup deepens the flavor of this take on the Yucatán's sopa de

This light and refreshing lime -accented chicken tortilla soup can be hot or mild, depending on your preference. "Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa.

In Mérida, the historic capital of the Mexican state of Yucatán, steamy bowls of sopa de lima are a popular regional specialty among tourists and locals alike. The region's abundant local citrus is at the heart of this soothing soup, which gets its characteristic brightness from the faintly bittersweet limas ágrias, but a close approximation can be achieved using a mix of fresh lemon and lime juice and zest. Turkey, which has been eaten in the Yucatán for centuries, is a flavorful and economical addition; if turkey legs prove difficult to find, skinless chicken thighs work just as well.

a bowl of food on a table: Saveur© Provided by Bonnier Corporation Saveur

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The following soup is a relatively easy version of “ Sopa de Lima ” or “ Lime Soup ”, a specialty of the Yucatan peninsula in Mexico. It’s a chicken soup flavored with fiery habanero, cinnamon, clove, and tangy limes . The limes that are used in the Yucatan are a slightly different variety than what is easily

Allow soup to continue simmering. When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup , to taste

Equipment

  • Medium Pot
  • Slotted Spoon
  • Large Heatproof Bowls
  • Fine-Mesh Strainer
  • Medium Skillet
  • Paper Towel
  • Medium Pot
  • Bowls

Yucatecan Turkey Soup with Limea bowl of food on a table© Provided by Bonnier Corporation
While sopa de lima is traditionally flavored with local Yucatecan citrus, this turkey-based version is brightened with a mix of fresh lime and lemon juice and zest.
Yield: serves 6
Time: 2 hours, 5 minutes

Ingredients

  • 1 whole turkey leg (skin removed), split
  • 4 cups homemade or store-bought chicken or turkey stock
  • 4 medium cloves garlic, peeled, divided
  • 3 whole black peppercorns
  • 1 bay leaf
  • 1 Tbsp. kosher salt, divided, plus more as needed
  • 1 tsp. Mexican oregano
  • 2 banana peppers
  • 1 medium green bell pepper
  • 1 medium yellow onion, peeled and halved
  • 1 Tbsp. canola oil
  • ½ cup (2.5 oz.) zucchini, cut into ½-inch pieces
  • ½ cup (2.5 oz.) yellow summer squash, cut into ½-inch pieces
  • 1 can (14 oz.) diced tomatoes
  • ¼ cup fresh lime juice, plus wide strips of zest from 3 limes (¼ cup), and thinly sliced rounds of 1 lime
  • 1 Tbsp. fresh lemon juice, plus wide strips of zest from 1 lemon (2 Tbsp.)
  • Coarsely chopped cilantro, for serving (optional)
  • Corn tortilla chips, for serving

Instructions

  1. In a medium pot, add the turkey, stock, 2 cloves garlic, peppercorns, bay leaf, 2 teaspoons salt, and oregano. Bring to a boil over high heat, then lower the heat to maintain a simmer, cover, and cook, stirring occasionally, until the turkey is very tender, 55–60 minutes. Turn off the heat; using a slotted spoon, transfer the turkey to a large heatproof bowl and set aside to cool slightly, 10–15 minutes. Remove and discard the bones, shred the meat, and set aside.
  2. In a fine-mesh strainer set over a large heatproof bowl, strain the turkey cooking liquid, discarding the solids; set the liquid aside. Clean out the pot, and place back on the stove.
  3. In a dry medium skillet over high heat, add the banana peppers, bell pepper, onion, and remaining 2 cloves garlic. Cook, turning occasionally, until charred and blistered all over, 20–30 minutes. When the peppers are cool enough to handle, use a paper towel to rub off the skins; remove and discard the stems and seeds. Slice the peppers and onion into ¼-inch strips, then finely mince the garlic. Set the charred vegetables by the stove.
  4. In the same medium pot, heat the oil over medium. Add the zucchini, summer squash, and reserved charred vegetables, season with the remaining 1 teaspoon salt, and cook, stirring frequently until the zucchini and squash are softened but not browned, 10–15 minutes. Add the tomatoes and cook, stirring frequently, until the juices have reduced slightly, 5–8 minutes more. Return the reserved turkey and liquid to the pot, then add the lime and lemon juices and zests. Bring to a low boil over medium-high heat, then lower the heat to maintain a simmer and cook until the turkey is heated through and the zest has just softened, 5–10 minutes. Taste and adjust the seasoning with more lime juice or salt as needed. Ladle into bowls and top with cilantro (if using), chips, and lime rounds; serve hot.

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