Yucatan Lemon Soup Image title


4 cups reduced-sodium chicken broth

1 medium onion, cut into quarters

Onions Yellow/ Brown

2 jalapeño peppers, seeded and quartered

8 cloves garlic, crushed and peeled

3 tablespoons finely grated Meyer lemon zest, (see Tip)

1/2 teaspoon cumin seeds

1 4-inch cinnamon stick

4 whole cloves

1 pound raw shrimp, (26-30 per pound), peeled and deveined

3 tablespoons Meyer lemon juice, (see Tip)

1/2 teaspoon salt

1/4 teaspoon hot sauce, or to taste (optional)

1/2 cup chopped fresh cilantro

Directions: Bring broth, onion, jalapeños, garlic, zest, cumin seeds, cinnamon stick and cloves to a simmer in a large saucepan. Cover, reduce heat, and continue to simmer for 20 minutes. Strain the broth (discard solids). Return the broth to the pan and bring to a low simmer.