If you know Colombian chicken soup, or ajiaco, you know it's traditionally made with generous amounts of chicken and potato. This version is a simple, creamy soup that's as flavorful as it is filling.
|4 cups reduced-sodium chicken broth||4 whole cloves|
|1 medium onion, quartered||1 pound raw shrimp (26-30 per pound), peeled and deveined|
|2 jalapeño peppers, seeded and quartered||3 tablespoons Meyer lemon juice*|
|8 cloves garlic, crushed and peeled||1/2 teaspoon salt|
|3 tablespoons finely grated Meyer lemon zest*||2 cups plain organic Greek yogurt|
|1/2 teaspoon cumin seeds||1/4 teaspoon hot sauce, or to taste (optional)|
|1 4-inch cinnamon stick||1/2 cup chopped fresh cilantro|
In a large stock pot, bring broth, onion, jalapeños, garlic, lemon zest, cumin seeds, cinnamon stick, and cloves to a simmer. Cover, reduce heat, and continue to simmer for 20 minutes. Strain the broth and discard solids.
Return the broth to the stock pot and bring to a low simmer. Add shrimp, lemon juice, salt, and hot sauce. Cook until the shrimp are pink and firm, about 3 minutes. In a separate bowl, temper yogurt by adding a couple tablespoons of warm soup at a time and stirring until the yogurt is warmed through. Mix the warm yogurt into the soup. Add cilantro and stir.
*We recommend Meyer lemon for its distinct sweet, tart, floral taste. If Meyer lemon is not available, use 2 tablespoons of regular lemon juice plus 1 tablespoon orange juice and the zest from regular lemons. Makes 6 servings.