Curtis Lime Soup Recipes

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SOPA DE LIMA (MEXICAN LIME SOUP)



Sopa De Lima (Mexican Lime Soup) image

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. Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top.

Provided by Amatre

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 16

9 cups chicken broth
5 skinless, boneless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 tablespoon vegetable oil
4 green onions, chopped
1 large green chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ lime
½ cup chopped fresh cilantro
tortilla chips, for topping

Steps:

  • Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
  • Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 21.8 g, Cholesterol 44.8 mg, Fat 7.2 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 1.1 g, Sodium 1693.4 mg, Sugar 5.1 g

SOPA DE LIMA (YUCATAN LIME SOUP)



Sopa de Lima (Yucatan Lime Soup) image

Provided by Food Network

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 17

8 corn tortillas
1/2 cup vegetable oil
Salt
1 medium onion, chopped
1 celery rib, thinly sliced
1 carrot, thinly sliced
1 jalapeno or serrano pepper, stemmed, seeded and finely chopped
4 cloves garlic, minced
1 bay leaf
1/4 teaspoon dried Mexican oregano, crumbled
1 large tomato, peeled and chopped
8 cups chicken stock or canned low sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts
2 green onions, finely chopped
3 limes, juiced (about 1/3 cup)
1 large avocado, peeled, pitted and coarsely chopped
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.
  • Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. 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, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.

CURRIED LENTIL AND LIME SOUP



Curried Lentil and Lime Soup image

Somebody was requesting a lentil soup recipe without tomatoes. Here is the one I know. I made it last winter and I really liked it. The recipe says it's low-fat and the soup is definitely quick to throw together. I'm not sure if I used lime as stated or lemon, since I don't usually have lime at home, but do the rest of the ingredients. That's another good thing about this recipe; it uses storecupboard ingredients. I am already looking forward to prepare this soup again when it gets colder... You can use whatever curry paste you fancy. I used a korma paste. This soup freezes well, yet another advantage. I didn't use the yogurt, I tried it with the yogurt, but I preferred it without. However, I thought you might like it with that's why I didn't leave it out.

Provided by tigerduck

Categories     Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon hot curry paste
1 onion, finely chopped
2 garlic cloves, finely chopped
4 cm piece fresh gingerroot, peeled and finely chopped (1 1/2 in)
1 teaspoon cumin seed
200 g red lentils
1 1/2 liters chicken stock (2 1/2 pts) or 1 1/2 liters vegetable stock (2 1/2 pts)
50 g small sultanas (2oz)
1 lime, juice and zest of
salt and pepper
150 g plain fat-free yogurt
2 tablespoons chopped of fresh mint
4 naan bread (or chapattis, to serve) (optional)

Steps:

  • Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for 3 minutes.
  • Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
  • Add the sultanas and cook for a further 10 minutes.
  • Add the lime zest and juice, plus salt and pepper to taste (you probably don't need to add salt but check to make sure).
  • Ladle into bowls and top each serving with a large spoonful of yogurt (don't mix the yogurt) and a sprinkling of mint.
  • Serve with warm chapatis.

CURTIS AIKENS' ABC SOUP



Curtis Aikens' Abc Soup image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 0

Steps:

  • A is for vitamin A. We all know that Vitamin A is found in carrots, but it's also found in green vegetables like Asparagus and Artichokes 1/4 to 1/2 pound asparagus, cut into 1 inch pieces 6 artichoke bottoms (hearts) cut into quarters
  • B is for Broccoli. Former President Bush was famous for not enjoying broccoli, but his wife Barbara loved it, and she was dedicated to the cause of reading, all across this country. I hope you'll join me in thanking Barbara Bush for all of her work with literacy. 2 heads of broccoli (and their trimmed stalks) cut into pieces
  • C is for Carrots, yummy! I love carrots; they're sweet, crunchy and good for the eyes, teeth and bones. 3 carrots, peeled and cut into pieces
  • D is for Daikon, a vegetable used a lot in Asian cuisine. It adds a wonderful flavor to soup. 1 medium daikon, peeled and cut into pieces
  • E is for Eggplant, not usually found in soups, but eggplant works, especially if you can find the small green Thai eggplant. You don't even have to peel them, just remove their caps. If you don't find Thai eggplant, purple eggplant will do nicely! 12 small Thai eggplant or 1 purple eggplant, peeled, diced and slightly sauteed in olive oil
  • F is for Fungi; that means mushrooms! Any mushrooms will work; White button or Shiitake or Oyster. 2 handfuls of mushrooms, chopped and sauteed with a little bit of olive oil
  • G is for Ginger. A fabulous root spice, the best of which comes from our 50th state, Hawaii. 1/4 to 1/2 teaspoon Ginger root, peeled and very finely chopped.
  • H is for HOT. If you like your soups spicy hot, you can add Habanero peppers, which is the hottest pepper of all. Not everyone appreciates Habanero; in this soup they are optional and should be handled by grown ups only! 2 to 3 Habaneros, seeded and finely diced
  • I is for Ingredients. This is what cooks call all of the things that go into a recipe. I have never found a vegetable that starts with the letter I. If you can think of one, please let me know!!
  • J is for Jicama, a delicious root vegetable, which is quite popular in the tropical regions of the world, and looks very much like a potato. 1/4 cup jicama, peeled and diced
  • K is for Kohlrabi, a great vegetable that comes in red, green and sometimes white. The leafy top and globe shaped bottom are all good to eat. A few diced kohlrabi leaves or 1/8 cup kohlrabi bottom, peeled and diced
  • L is for Lemongrass, which is used a lot in Asia. If you can't find it, you can substitute a little lemon juice, or a little of its peel. 1 tablespoon minced lemongrass or 1/2 teaspoon yellow lemon peel, grated
  • M is for Maize, the Native American word for corn Kernels of 3 ears of corn
  • N is for Nutmeg, a wonderful spice that smells good too! 1/4 teaspoon nutmeg

CURTIS BROCCOLI SOUP



Curtis Broccoli Soup image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds broccoli, florets and top third of stalks, cut into chunks
2 tablespoons olive oil
1 onion, chopped
2 cups vegetable stock
1 teaspoon salt
3/4 cup milk or heavy cream
Pinch of cayenne
Cheddar croutons for garnish

Steps:

  • In a large soup pot, heat the oil and saute the onion until softened. Add the broccoli and saute for one minute. Add the stock and salt and cook covered until broccoli is tender, about 10 to 15 minutes. Puree in a blender until smooth, thin with heated milk.
  • TIP:
  • LOOKS LIKE BROCCOLI.... BROCCOLI RABE
  • Trim off the bottom, tough stems of the broccoli rabe, wash well. Slice stems into 1/2-inch pieces and saute with whole peeled garlic cloves in olive oil. After 5 minutes add florets, saute until slightly tender, add a pinch of Italian red pepper and serve over pasta

CURTIS AIKENS' ABC SOUP



Curtis Aikens' Abc Soup image

Provided by Food Network

Time 1h35m

Number Of Ingredients 11

1/4 to 1/2 pound asparagus, cut into 1 inch pieces
6 artichoke bottoms (hearts) cut into quarters
2 heads of broccoli (and their trimmed stalks) cut into pieces
3 carrots, peeled and cut into pieces
1 medium daikon, peeled and cut into pieces
1 tablespoon minced lemongrass or 1/2 teaspoon yellow lemon peel, grated
Kernels of 3 ears of corn
1/4 teaspoon nutmeg
1 white onion, peeled and diced
1 yellow onion, peeled and diced
1 bunch of green onions, diced

Steps:

  • E is for Eggplant, not usually found in soups, but eggplant works, especially if you can find the small green Thai eggplant. You don't even have to peel them, just remove their caps. If you don't find Thai eggplant, purple eggplant will do nicely! 12 small Thai eggplant or 1 purple eggplant, peeled, diced and slightly sauteed in olive oil F is for Fungi; that means mushrooms! Any mushrooms will work; White button or Shiitake or Oyster. 2 handfuls of mushrooms, chopped and sauteed with a little bit of olive oil G is for Ginger. A fabulous root spice, the best of which comes from our 50th state, Hawaii. 1/4 to 1/2 teaspoon Ginger root, peeled and very finely chopped. H is for HOT. If you like your soups spicy hot, you can add Habanero peppers, which is the hottest pepper of all. Not everyone appreciates Habanero; in this soup they are optional and should be handled by grown ups only! 2 to 3 Habaneros, seeded and finely diced I is for Ingredients. This is what cooks call all of the things that go into a recipe. I have never found a vegetable that starts with the letter I. If you can think of one, please let me know!! J is for Jicama, a delicious root vegetable, which is quite popular in the tropical regions of the world, and looks very much like a potato. 1/4 cup jicama, peeled and diced K is for Kohlrabi, a great vegetable that comes in red, green and sometimes white. The leafy top and globe shaped bottom are all good to eat. A few diced kohlrabi leaves or 1/8 cup kohlrabi bottom, peeled and diced ;
  • A is for vitamin A. We all know that Vitamin A is found in carrots, but it's also found in green vegetables like Asparagus and Artichokes .
  • B is for Broccoli. Former President Bush was famous for not enjoying broccoli, but his wife Barbara loved it, and she was dedicated to the cause of reading, all across this country. I hope you'll join me in thanking Barbara Bush for all of her work with literacy. .
  • C is for Carrots, yummy! I love carrots; they're sweet, crunchy and good for the eyes, teeth and bones. .
  • D is for Daikon, a vegetable used a lot in Asian cuisine. It adds a wonderful flavor to soup.
  • P is for Pepper, the black kind. I was once asked if I could pick only 2 spices, which ones would they be. My answer? Salt and Pepper! Pepper to taste (in a pot of soup like this one, 1 teaspoon is a good place to start) Q is for questions. My question: Have we forgotten anything, like maybe a delicious green vegetable that belongs in our soup? I say Yes! Let's revisit "C" and add some Celery! 1 small bunch of celery, diced Q is also for Quarter. We need a Quarter cup of liquid; you can add water or vegetable juice for broth, which should be combined with 1 teaspoon of butter for a smooth texture. R is for Rosemary, a herb which goes wonderfully in soup. 2 teaspoons fresh Rosemary S is for Salt, Sage and Savory Spices--all things that wake up the natural flavor of our vegetable soup. 1 teaspoon each of Sage and savory Herb de Provence Salt to taste T is for Tomato, one of my very favorite things to put into soup 4 red Tomatoes, diced T is also for Thyme, another great herb. 1/4 teaspoon Thyme Which sounds like "Time", something our soup also needs. After our alphabet has been completed, bring the soup to a quick boil, reduce heat, and simmer for 45 to 60 minutes. U is for "You"; make sure that you add something that You enjoy. My soup is always made from vegetables, but You may want to add fish or chicken or ground meat. Saute or grill it first, with a little bit of salt and pepper;
  • L is for Lemongrass, which is used a lot in Asia. If you can't find it, you can substitute a little lemon juice, or a little of its peel. .
  • M is for Maize, the Native American word for corn .
  • N is for Nutmeg, a wonderful spice that smells good too! .
  • O is for Onion. My favorites are the big white ones, the sweet yellow ones, and the Spring green ones .
  • X is for no vegetable that I've ever heard of. If you can think of one, I hope you'll let me know. In the meantime, did you know that some people write the letter "X" as the symbol for a kiss? So when you have a steaming bowl of hot soup in front of you, you might want to blow a kiss into it; it's a lovely way to cool it off. Y is for Yams. Here in America, Yams are a variety of sweet potato. 2 medium Yams, peeled and diced Y is also for Yukon Gold, a yellow-fleshed potato which will help to make our soup nice and thick. 3 large Yukon Gold potatoes, peeled and diced Z is for Zucchini, one of my favorites! 3 medium Zucchini, sliced into wheels Method: Bring to a boil and simmer for 45 to 60 minutes. Your broth will be slowly created in the process. Check your seasoning during the cooking process, and add spices to taste. You may want to add 3 to 4 tablespoons of olive oil to thicken the broth and to add richness.;
  • V is for Vegetable; the Vegetable of your choice that isn't in the pot yet (maybe cabbage, squash, bell pepper, Brussels sprouts, cauliflower, garlic cloves, anything you can think of!) .
  • V is also for Victory. While I stir this soup, I thank God for my Victory over illiteracy. Not only can I read wonderful recipes, I can write them too, for you to read and to enjoy preparing! .
  • W is for Water, which won't be necessary if you cover the pot while the soup is simmering (this may be a good moment for you parents to explain to your kids how liquid evaporates, or rises in the form of steam). .
  • If your pot is uncovered, add 1/4 cup water .
  • If you plan to use a lid, you can chop some Watercress or Water Chestnuts, to make sure that there is a "W" in the soup.

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