Sopa de Lima | #SoupSwapParty

As a self-proclaimed soup addict, I think the concept of Kathy Gunst's new cookbook Soup Swap is pure genius. Since you often wind up with leftovers when you make soup, you can tire of having the same kind of soup day after day, so why not make a party out of it? Gather a group of friends, family, or colleagues and have each person/couple bring a pot of homemade soup. The host will provide a loaf of crusty bread, a side/salad, and a dessert.

At the party, serve up tasting portions of each kind of soup and then everybody goes home with different soups to enjoy for the rest of the week! You could make it a monthly ritual. You could have themes. You could ask everybody to bring a drink that compliments their soup. You could set it up however you want.

The book suggests doing it once a month during the winter, but I think it would be a fun challenge...and really outside of some people's comfort zones...to do it all year long.

A photo posted by Heather Schmitt-Gonzalez (@allroadsleadtothekitchen) on Aug 9, 2016 at 5:55am PDT

I've never understood anti-soup attitudes like "soup is boring", "soup isn't dinner", or "soup is only for cold months" when soup is one of the most versatile foods there is! Thick and rich in the winter, light and brothy in the summer full of tender green veggies in the spring, loaded and comforting in the fall—it's a year-round delight.

Soup Swap contains 60 delicious and diverse recipes, starting with solid foundations of broth and stock. Each recipe has a short introduction and many have a suggested side dish or a special garnish with a corresponding page in the Side Dishes or Garnishes & Toppings chapter.

Also listed are the amount that each soup will serve as a regular serving or as tasting portions for a soup swap, as well as a "TO GO" tip following each soup recipe in case you do plan on packing it up.

I have a ridiculous amount of sticky tabs popping out of this book, so narrowing down which recipe I wanted to share with you today was a bit of a challenge. So, I decided to go through all of the ones I want to make first and choose the one that contained the most ingredients already in my kitchen. The winner was this Sopa de Lima, a lime, chicken, and tortilla soup inspired by the "very first bowl [Gunst] sampled on the Yucatán Peninsula of Mexico many years ago".

Once you've made the roasted chicken stock (which isn't hard, just takes a little time), this recipe is super simple to put together. And really, if you have a rich chicken stock that is already made that you want to use instead, it would still be tasty. I'd never tried Sopa de Lima before and was a bit leery of the amount of lime juice in the soup itself, but I fell hard for the flavor as soon as I tried it.

Oh, and this beautifully broth soup (brothy soups are my favorite) is one of those soups that are perfect for enjoying in the heat of late summer.

Soup Swap

author: Kathy Gunst
publisher: Chronicle Books (September 12, 2016)
photos: yes
soft cover : 176 pages

chapters/sections: The Foundation: Making Broths & Stocks | Vegetable Soups | Chicken & Turkey Soups | Meat Soups | Fish & Seafood Soups & Chowders | Side Dishes | Garnishes & Toppings

fun features: Each soup recipe features "To Go" tips for the soups and any garnish, in case you're packing it up for a soup swap.

(a few of the many) recipes destined for my kitchen: Late-Spring Pea and Lettuce Soup | "No-Cream" Cream of Celery Root Soup w/ Fried Capers | Baby Turnip Soup w/ Miso Butter and Toasted Hazelnuts | Minestrone Soup | Corn and Sweet Potato Chowder w/ Saffron Cream | Chicken Soup w/ Noodles and Matzo Balls | Maya's Hot-and-Sour Broth w/ Beef-and-Pork Wontons | Sausage, Cabbage, and Root Vegetable Soup | Lamb and Lentil Soup with Lamb Meatballs | Lamb and Farro Soup w/ Spring Vegetables | Provencal-Style Fish Soup w/ Rouille | Scottish-Style Smoked Haddock and Leek Chowder

about the author: Kathy Gunst is an award-winning journalist and author of 14 cookbooks. She writes about food for many publications, including the New York Times and the Washington Post. She received a James Beard journalism award and has been nominated for both James Beard and IACP awards for her articles and radio work as the Resident Chef for NPR's Here and Now. Kathy also instructs cooking classes, conducts food writing seminars, and coaches journalists how to report on food and food issues for radio. She is an active participant in Michelle Obama's "Let's Move" initiative and teaches cooking and gardening skills to school children in her hometown in southern Maine.

connect with the author: website | facebook | twitter | instagram | pinterest

recipe(s) I have already tried: Sopa de Lima 

Want to check more Soup Swap reviews, recipes and features? Drop by the Soup Swap Party page at The Book Club Cookbook site!

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yield: 8-10 tasting portions or 4-6 full servingsAuthor: Kathy Gunstprint recipe

Sopa de Lima

prep time: 15 MINScook time: 52 MINStotal time: 67 mins

Lime, chicken, and tortilla soup inspired by a bowl sampled on the Yucatán Peninsula of Mexico.

INGREDIENTS:

Tortilla Strips:

• Canola oil, for frying
• 6 corn tortillas, about 5 1/2 inches in diameter, cut into 1/2-inch thick strips
• sea salt

Soup:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, finely chopped
• sea salt
• fresly ground black pepper
• 1 jalapeño chile, cored, seeded, and finely chopped, plus more as needed
• 1 cup (240 g) diced tomatoes, fresh or canned
• 1 tablespoon chopped fresh oregano
• 4 cups (960 ml) Roasted Chicken Stock* or canned low-sodium broth
• 1 cup (110 g) cooked shredded chicken
• 1/4 cup (60 ml) lime juice, plus more as needed

Garnishes:

• 1 Poblano chile, seeded and chopped
• 1 ripe but not overly ripe or mushy avocado, cut into 1/2-inch cubes
• 1/4 cup finely chopped fresh cilantro
• 1 cup cotija Mexican cheese or feta, grated or finely chopped
• 1 lime, cut into wedges

INSTRUCTIONS:

To make the tortilla strips:

1. In a medium skillet over medium-high heat, add enough canola oil to reach a depth of 1/2 inch and heat until a small piece of tortilla or a speck of salt immediately sizzles on contact. Cook the tortillas, one at a time, for 1 to 2 minutes on each side, or until golden brown and slightly puffed. Using tongs, transfer the tortillas to paper towels to drain; sprinkle with salt.

To make the soup:

1. In a large stockpot over low heat, warm the olive oil. Add the onion and garlic and cook for 10 minutes. Season with salt and pepper, stir in the jalapeño, and cook for another 2 minutes. Stir in the tomatoes and oregano and cook for 5 minutes more. Turn the heat to high, add the chicken stock, and bring to a boil. Turn the heat to low, cover, and cook for 30 minutes. Add the chicken and cook for another 5 minutes.
2. Just before serving, add the lime juice to the soup. Taste and adjust the seasoning, adding more salt, pepper, jalapeño, or lime juice if needed.
3. Ladle the soup into mugs or bowls, top each with two or three tortilla strips, and serve. Have all the garnished arranged decoratively on a large serving plate and let guests add their own.

To Go:

1. Pack the tortilla strips and garnishes separately.

Notes:

1. The recipe for *Roasted Chicken Stock can be found on page 30 of the Soup Swap cookbook (but basically, you roast your veggies and chicken before simmering them).

-recipe from Soup Swap by Kathy Gunst; reprinted with permission.

http://www.allroadsleadtothe.kitchen/2016/09/sopa-de-lima.html

I received a complimentary copy of this book in exchange for my honest review.