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Mexican Citrus Soup

From Mexican Cookshelf. I haven't tried this one yet but hope to soon. Posted for ZWT3.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Cut one onion in half without peeling. Peel and finely chop the second onion.
  • heat a large heavy-based skillet, add the onion halves and garlic and cook over a medium-high heat until the skins char and the onions are caramelized on their cut sides; the garlic should be soft on the inside. Remove both from the pan and set aside until cool enough to handle.
  • Meanwhile, heat the oil in a pan and lightly sauté the remaining onion until softened. Add the stock and water and bring to a boil. Reduce the heat and simmer for a few minutes.
  • Peel the charred onion and garlic. Chop coarsely. Add to the soup. Add tomatoes, chili, oregano and cumin. Cook for 15 minutes, stirring occasionally.
  • Add the citrus rind, season to taste with salt & pepper. Simmer 2 additional minutes. Remove from heat and stir in the lime flesh and citrus juices.
  • Ladle into soup bowls, garnish with tortilla chips and fresh cilantro. Serve immediately.
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RECIPE MADE WITH LOVE BY

@Julie Bs Hive
Contributor
@Julie Bs Hive
Contributor
"From Mexican Cookshelf. I haven't tried this one yet but hope to soon. Posted for ZWT3."
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  1. Julie Bs Hive
    From Mexican Cookshelf. I haven't tried this one yet but hope to soon. Posted for ZWT3.
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