Lydia’s Lime Soup Yucatan
If you didn’t check in this weekend, here’s my Favorite Foodism of the past week.
My sister-in-law Lydia lives on a 25-acre farm in Descanso which is about an hour east of downtown San Diego. She and I couldn’t be more different on the surface - she lives on a farm with goats and sheep, while I live in the quintessential suburbs. She doesn’t own a TV and I can’t live without my Tivo. But, our husbands are brothers and we’ve grown to be really close in recent years, finding common ground wherever we can. Here are just a few of our common passions: martinis, swimming in the ocean, celebrity gossip, and cooking.
Lydia didn’t eat a bite of meat for years. I thought she’d always be vegetarian. But seemingly overnight, she’s become the most passionate meat-eater I’ve ever seen in my life. I honestly think she would choose a bite of red meat over any vegetable if given a choice nowadays!
She’s a good little cook, too - choosy about ingredients and devoted to nutrition. She has to plan her meals and grocery shopping meticulously because she can only make it into town about once a week. At our weekly family dinner this past Friday, Lydia served a delicious soup that I think you’ll like. It’s a slight variation on a recipe from The Passionate Vegetarian by Crescent Dragonwagon, a book which Lydia heartily recommends. She let me take it home for a few days, so I’m going to peruse it soon. I read more cookbooks lately than novels lately.
Lime Soup Yucatan
From The Passionate Vegetarian
Serves 4 to 6
2 quarts vegetable stock
1 head garlic, cloves peeled and coarsely chopped
3-6 whole cloves
1 t dried sage leaves
2 cups peeled and diced butternut squash (1 1/2- inch pieces)
1/2 cup freshly squeezed lime juice
2 t olive oil
Cooking spray
1 large onion, diced
2-4 serrano or other hot green chiles, diced (remove seeds and ribs for a milder soup; leave them in for heat)
1/2 cup canned diced tomatoes in puree
4 corn tortillas (stacked and cut in half, then into 1/2-inch strips)
1/2 cup cilantro leaves
Salt and freshly ground black pepper
1 lime, thinly sliced, seeds removed but peel left on
1. Preheat the oven to 350F. Combine the stock, half of the garlic, the whole cloves, sage, squash, and lime juice and bring to a boil in a large soup pot. Turn down the heat and simmer gently for 20 minutes. Scoop out the whole cloves with a slotted spoon and discard them.
2. Meanwhile, heat the oil in a large nonstick skillet, or one that has been sprayed with cooking spray, over medium heat. Add the onion and saute until softened and translucent, about 5 minutes. Add the chiles and remaining garlic and saute for another 1 to 2 minutes. Swirl in a ladleful of the hot broth to deglaze the pan and pour the whole shebang back into the soup pot, along with the tomatoes.
3. Place the tortilla strips on a baking sheet and bake for 3-5 minutes, or until crisp. Put a few strips in each soup serving bowl.
4. Stir the cilantro into the soup and season to taste with salt and pepper. Ladle the finished soup over the prepared soup bowls and serve at once, hot, with a slice of lime floating on top of each soup.
Note: Being a hardcore meat-eater now, Lydia added free-range chicken to this soup and used chicken stock instead of veggie. It was delicious!
Special thanks to Lydia for sharing your book with me and also for only adding one chile to the soup to accommodate my embarrassingly wimpy taste buds!
Happy Monday, Foodies!
Mmmmm. In El Paso, I’m familiar with tortilla soup — that’s pretty much the chicken-soup version of this, without the squash (and with maybe some shredded asadero cheese for garnish). But the squash is such a great idea! And hot-soup weather is just starting here. I’ll be trying this one.
Comment by Monica — October 3, 2005 @ 6:25 pm
I can’t wait to try this! As a transplant from Santa Barbara, I miss Latin food tremendously! Thanks for your comment on my blog (I hope you enjoy the salad) and congradulations on your blog and your 1 month anniversary — I’ll be sure to link to you sometime this week to let my readers know about your great Foodisms
Comment by Georgia — October 3, 2005 @ 9:58 pm
I thought that was chicken I saw in the picture. I keep rereading the recipe to figure out what it could be–finally saw the note at the bottom. It looks good!
Comment by Angie — October 4, 2005 @ 6:29 am
[…] Lydia’s Lime Soup Yucatan […]
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