Sopas (Soup) Recipes from Mayan Beach Garden Restaurant -
Lime-tortilla Soup with Chicken
This is an Americanized version (to accomodate ingredients easily found in most U.S. grocery stores) of a traditional Mayan soup -- Sopa de Lima.
Directions: In a large saucepan, heat the oil, then saute the onion until soft. Add the green pepper and stir for one minute, then add the tomato. Cook down for 3 to 4 minutes. Add the serrano chilies and the stock. Squeeze the lime juice into the broth and add the lime shell--bring to a boil, then reduce heat and simmer for 2 minutes.
Halve the chicken breast, pound down, and put into the soup to simmer, covered, for 10 minutes, until tender. While the soup is simmering, pour oil in a skillet to a depth of about 1/4 inch. When hot, saute the tortilla strips in batches, flipping until they are crisp, then draining on paper towels. Also, cut 6 little decorative slices of lime from 1/2 lime. When the chicken is done, remove it and slice into fine strips. Return to the soup and season with salt and pepper to taste. When ready to serve, ladle into flat soup bowls., Squeeze fresh lime into each bowl, top with crispy tortillas, and chunks of Avocado and put the little reserved lime slices on the flat rims of the bowls. Serve hot immediately.
Nutrition Per serving: 198 Calories (kcal); 6g Total Fat; (28% calories from fat); 13g Protein; 22g Carbohydrate; 23mg Cholesterol; 2220mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
This soup can be served either hot or cold, alone for lunch or as a starter for dinner.
Garnish: Stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste. Chill. Cut the radishes in small julienne and toss with 1 Tablesppon olive oil, the juice of 1/2 lime and salt to taste. Chill.
Taste the chilled soup and add salt and more lime juice to taste. Ladle it into chilled soup bowls. Top each serving with a tablespoon of the cream mixture and a tablespoon of julienned radishes.
Nutrition Per serving: 476 Calories (kcal); 41g Total Fat; (74% calories from fat); 7g Protein; 26g Carbohydrate; 16mg Cholesterol; 2190mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 8 Fat; 0 Other Carbohydrates
Pumpkin Soup Supreme
In the Yucatan, this soup is made with Yucatan pumkins which are green skinned and yello/orange all the way through. The first time I had it I thought it was Avacado soup.
Steam pumpkin in water in a medium size pan for 15 minutes or until very soft. Meanwhile, saute finely chopped onion in butter until onion turns clear. Drain off and reserve water from Pumpkin.
Place Pumpkin and Onion in food processor and process until smooth or run through a ricer. Return mixture to medium size pan and add chicken stock and seasonings. Heat until almost boiling. Turn off heat and add butter and milk or cream.
Pour into bowls and garnish with sour cream and roasted pumpkin seeds. Description: "You can use canned pumpkin, but this is much better with fresh.
Nutrition Per serving: 101 Calories (kcal); 6g Total Fat; (50% calories from fat); 3g Protein; 10g Carbohydrate; 11mg Cholesterol; 597mg Sodium Food
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates