Yucatan Lemon Soup
makes 4 cups 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 tbsp finely grated Meyer lemon zest (or regular lemons or sweet limes)
1/2 tsp cumin seeds
1 4-inch cinnamon stick
4 whole cloves
1 lb raw shrimp (26-30 per pound), peeled and deveined
3 tbsp Meyer lemon juice (or combination orange or sweet lime and regular lemon juice)
1/2 tsp salt
1/4 tsp hot sauce, or to taste
1/2 cup chopped fresh cilantro

Put the chicken broth, onion, jalapeno peppers, garlic, lemon zest, cumin seeds, cinnamon stick, and cloves in a soup kettle and bring them to a simmer. Cover, lower the heat, and simmer for 20 minutes.

Strain the broth through a seive and discard the solids. The broth can be refrigerated or frozen for later at this point. If serving immediately, return the broth to the pot and bring to a low boil. Add the shrimp, lemon juice, salt, and hot sauce. Cook briefly until the shrimp are pink and firm, add the cilantro, and serve.

-Eating Well, January/February 2007