Yucatan Lime Soup
  • 2 T olive oil
  • 1 med onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 clove garlic, minced
  • 6 cups chicken broth
  • 2 limes, zested and juiced
  • 8 ozs panela cheese, cubed
  • cilantro, chopped
  1. In a heavy bottomed stock pan heat oil and saute onion, celery and carrots till onion is translucent. Add garlic and cook until fragrant (1 minute or less). Add broth and cook for 10 minutes or until vegetables are just tender. Add lime juice and zest, salt to taste. Divide cheese into 4 bowls and ladle soup over. Garnish with cilantro and extra lime.