Sopa de Lima

Source: unknown

Restorative and warming, this is the Mexican equivalent of a good, old-fashioned chicken soup - only more delicate and aromatic.

Ingredients:

• 2 tomatoes
• 2-3 large chicken legs, on the bone
• 1/2 white onion
• 10 whole peppercorns
• 5 allspice berries
• 3 fresh bay leaves
• 3 tablespoons olive oil and a knob of butter
• 3 shallots, finely chopped
• 3 garlic cloves, roughly chopped
• half a habanero (Scotch bonnet) chilli, deseeded and finely chopped
• 3 fresh bay leaves
• a small handful of fresh oregano leaves, chopped (or 3 sprigs of thyme)
• zest and juice from 3 limes
• zest and juice of a pink grapefruit
• at least a teaspoon of sea salt
• pepper

To finish the soup:

• 300 ml vegetable oil (which can be reused)
• 2 corn tortillas or 2 chapattis
• a large handful of coriander leaves, roughly chopped
• 1 avocado, diced
• 1/2 white onion, finely chopped

Method:

Pour boiling water over the tomatoes, wait 30 seconds and then peel them. Roughly chop the flesh.

Put the chicken legs, peppercorns, allspice and bay leaves into a pot and cover with 2 litres of water. Bring to the boil, turn the heat right down and simmer gently for 20 minutes. Remove the chicken and, when it's cool, shred the meat.

Warm the oil in a large saucepan over medium heat and add the shallots. Cook gently for 5 minutes before adding the garlic, oregano and chilli. Sweat for a few minutes more before adding the tomatoes and zests, add seasoning with salt and pepper. After another 5 minutes, add the drained broth from the chicken, plus the bay leaves and the citrus juices. Simmer for 20 minutes over low heat.

Heat the vegetable oil in a deep frying pan and cut the flat breast into thin, 3cm strips. Test the oil and, when it is shimmering hot (and makes a tortilla strip sizzle), add the strips and cook until crisp and golden. Remove the pieces with a slotted spoon onto a plate lined with kitchen paper.

Add the shredded chicken into the broth a few minutes before serving to heat through. Check the seasoning (it may need more salt). Serve the soup in hot bowls, scattered with the coriander, tortilla strips, avocado and chopped onion.

Variation: This is delicious with some finely shredded cabbage and carrot thrown in 5 minutes before the end.