Recipe: Yucatan Lemon Soup

YUCATAN LEMON SOUP

4 cups reduced-sodium chicken broth
1 medium onion, cut into quarters
2 jalapeno peppers, seeded and quartered
8 cloves garlic, crushed and peeled
3 tablespoons finely grated Meyer lemon zest
1/2 teaspoon cumin seeds
1 (4-inch) cinnamon stick
4 whole cloves
1 pound raw shrimp, peeled and deveined
3 tablespoons Meyer lemon juice
1/2 teaspoon salt
1/4 teaspoon hot sauce or to taste
1/2 cup chopped fresh cilantro

Bring broth, onion, jalapenos, garlic, zest, cumin seeds, cinnamon stick and cloves to a simmer in a large saucepan or Dutch oven. Cover, reduce heat and continue to simmer for 20 minutes. Strain broth (discard solids).

Return broth to the pan and bring to a low simmer. Add shrimp, lemon juice, salt and hot sauce, if using. Cook until shrimp are pink and firm, about 3 minutes.

Stir in cilantro and serve.

Makes 4 servings
Source: Eating Well for a Healthy Heart Cookbook by Philip A. Ades and the editors of Eating Well magazine