Lime and Garlic Soup

"Another great recipe from Mark Bittman. If you want to add a little heat, use ground cayenne. You can also add diced boneless chicken during the last 10 minutes of cooking. You can used canned drained tomatoes in place of fresh."
 
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photo by januarybride photo by januarybride
photo by januarybride
photo by MeliBug photo by MeliBug
Ready In:
30mins
Ingredients:
6
Serves:
4
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ingredients

  • 2 tablespoons peanut oil
  • 14 cup minced garlic
  • 6 cups chicken stock or 6 cups vegetable stock
  • 2 cups cored peeled seeded and diced tomatoes
  • 14 cup freshly squeezed lime juice
  • salt and pepper
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directions

  • Place the peanut oil in the bottom of a large, deep saucepan or Dutch oven and turn the heat to medium.
  • Add the garlic and stir. Cook, stirring occasionally, just until garlic becomes blond, about 5 minutes.
  • Add the stock and tomatoes and turn the heat to medium-high. Cook, stirring, until the mixture boils, then turn the heat down to medium.
  • Stir in lime juice and salt and pepper.
  • Taste and add more salt, pepper and lime juice to taste.

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Reviews

  1. Loving both garlic and lime, we knew we'd love this soup, but for sheer deliciousness it exceeded our expectations, so it's certainly a soup I'll be making often, especially since it's so quick and easy to make. Do use the best stock you can in this. I used my Recipe #135453 and added a sliced leek and a minced onion to the garlic (just lovethe yummy blend of those three together). I also added the suggested cooked chicken, making this a wonderful one dish meal which we thoroughly enjoyed with warmed, crusty ciabatta rolls. Made for Ali Baba's Babes for ZWT 5.
     
  2. A nice, light summer soup. I went with a green theme, using diced tomatillos in place of the tomatoes, added some green chilis, and some minced jalapeno. I also added some shredded roast chicken breast which was great. This was best at room temperature. Next time I will use less oil for frying the garlic, as it ended up floating to the top of the soup.
     
  3. I made half a recipe, using a single very large tomato and bottled pre-minced garlic. Not having to mince the garlic myself meant there was hardly any work and the process took only about half the 30 min time indicated in the recipe. I did also add the cayenne Susie suggests in her introduction. A wonderful no-fuss light soup!
     
  4. oh wow! i knew this soup was going to be good as soon as i smelled it!!! it sure is tasty! you got the lime juice just right!!! i am definately going to be making this soup again!!! thanks so much for such a wonderful recipe!! :D
     
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