Lima Soup

A historian, scholar, recovering attorney, magazine editor, dedicated self-taught cook and a cultured, sophisticated, man about town; I got my chance to turn pro in 1995. After years in some of the area's finest kitchens I had kids. After ten years happily a full-time stay-at-home dad and part-time caterer I am now back at work playing with food and teaching at the Niagara Falls Culinary Institute and Cardinal O'Hara High School.

subheading: For the broth:

5 cloves garlic unpeeled

2 chicken breasts (about 1 ½ pounds)

12 cups water

1 teaspoon dried oregano

½ teaspoon dried thyme

3 bay leaves

3 whole cloves

2 ½ teaspoons kosher or coarse sea salt or more to taste

¼ teaspoon freshly ground black pepper

subheading: For the sofrito:

2 tablespoons vegetable oil plus more for frying tortilla strips

½ red onion chopped (about 1 cup)

1 green or yellow bell pepper stemmed, seeded and chopped

½ pound ripe tomatoes chopped

½ teaspoon kosher or coarse sea salt

subheading: To serve:

6 to 8 Corn tortillas cut into 2"x½" strips

1 thinly sliced lima (lemon or lime) for garnish

2 to 3 limas (lemon or lime) to add right before serving

½ cup fresh cilantro leaves and upper stems chopped, for garnish

1 habanero chile finely chopped (optional)

Directions at patijinich.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer