Weekly Recipe – and along with the new kitchen, we have some new recipes. Our aim has always been to offer our guests good, home cooked meals, and I must say that when we first began, many years ago, I was astonished at how many fancy meals one can actually buy in restaurant supply shops, meals that the innocent diner might suppose came from the restaurant’s kitchen, but which are actually cooked elsewhere, sold frozen, and reheated.
Anyway – we can’t have that – everything here is honestly home cooked, and this brings me to one of our most recent additions to the menu, a soup which I found so tasty that I thought you might like to try it at home.
Chicken and Lime Soup
1 quart chicken stock
2 limes, juice only
1 teaspoon oregano
1 teaspoon basil
1 teaspoon pureed chipotle chili
1 bay leaf
Salt and pepper
2 chicken breasts, halves cooked and shredded
1 cup of tomatoes, julienne diced
1 tablespoon cilantro, minced
4 ounces pepper cheese, cubed
2 corn tortillas, cut into strips
1 avocado, peeled, pitted, sliced
4 slices limes
4 springs of cilantro
½ cup red onions, julienne diced.
Combine stock, lime juice, oregano, basil, pureed chili in stockpot. Season with salt and pepper. Simmer 15 minutes. Add shredded chicken, tomatoes, red onion, cilantro and tortillas. Simmer 5 minutes. Adjust seasoning to taste.
Ladle into bowls, Top with cheese cubes, avocado, lime and cilantro sprigs.