April memories of Laredo are of citrus trees, the creamy colored
azahar (orange blossom) opening to the sun with the promise of glossy ripening oranges in the fall. How fickle I was back then when I took for granted the proliferation of orange, grapefruit, tangerine and lime trees our father planted around the house. Is it any wonder that today I am so partial to food with a hint of orange or lime zest? How could I have known then that I would spend the next 35 years in a place where these trees do not thrive? This has not, however, stopped me from trying to grow them in pots in my sun room.
Three years ago, I was in San Miguel de Allende at the home of a friend, eating oranges and limes from her trees. I stashed some of the seeds in my jacket, intending to dispose of them only to find them in my pocket months later after I'd returned home. On a whim, I planted them. And low and behold, three years later, I have a tree two-feet high growing safely in a pot indoors. It's still a mystery as to whether it will bear oranges or limes.
Were I still living in Laredo this April, I would not be craving Sopa de Lima, the recipe I am posting here. The weather there this time of year is too warm. Besides, I was not familiar with it as a child. I learned to eat this soup in the Yucatan when I traveled there as an adult. But here in Maryland, as in other northerly places, it is still chilly and a warm soup is welcoming, especially one with the fresh taste of lime.
I would have loved this soup as a child. But I worry about children today. I'm always amazed when a child prefers a meal out of a jar over a good, warm, healthy meal. As a teacher at a school for boys, I see this everyday. A steaming platter of herbed roasted chicken on a bed of rice is brought to our table. And, yes, Dios mío! One or two boys at the table will turn it away, preferring instead to nibble away at peanut butter and jelly sandwiches or processed meats and cheeses.
We are grappling with a tremendous childhood obesity problem in this country for which there are many contributing factors. I, for one, do everything I can to encourage my students to reject a diet of packaged, processed foods and jumbo-sized, sugary drinks. And while it may fall on deaf ears at the lunchroom table, I reserve hope that they will eventually develop a distaste for junk food. It's up to us to teach our children well, as the song goes.
What strategies do you use to encourage your children to eat homemade soups or more fruits and vegetables?
| Sopa de Lima |
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Recipe Type: Soup
Author: Gilda Valdez Carbonaro
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
- 1 ½ qts. chicken broth
- 3 chicken breasts without skins
- 3 corn tortillas cut into strips and fried to a golden brown
- 2 bell peppers
- 2 onions
- 5 sprigs cilantro, chopped
- cup (approximately) corn oil for cooking the bell pepper and onion
- 2 or 3 limes (preferably Mexican or Key Limes)
- A slice of Meyer lemon, for garnish (optional)
- Salt and pepper to taste
- Boil the breasts in the broth until they are completely cooked.
- Remove them and cut into small, bite-sized pieces.
- Finely chop the onion and bell pepper and cook in the oil until they are soft.
- Squeeze the juice of a lime into the soup and drop in the other two limes, sliced thinly. Assemble fried tortilla strips, chicken bits, cilantro, and onion/bell pepper mixture in the plate.
- Pour the steaming soup over each bowel.
- Garnish with avocado slices and a slice or lemon or lime.
This soup has a wonderful zesty punch. To make it more appealing to a child's palate, add small alphabet pasta or their favorite seasonal vegetables, chopped finely and boiled into the soup at the last minute.
