key lime Archives - Taste With The Eyes

Cream of Asparagus Soup (Hot or Cold)

🌿 Cream of Asparagus Soup (Hot or Cold) 🌿

“An excellent light supper need be no more than a good soup, a salad, cheese and fruit. And combined according to your own taste, a good homemade soup in these days of the can opener is almost a unique and always a satisfying experience,” so says Julia Child in Mastering the Art of French Cooking Volume One, Fortieth Anniversary Edition published by Alfred A. Knopf 2006.

And the beauty of this soup is that it is equally excellent served either hot or cold. Depending on the occasion, the weather, your menu, your mood… whatever it may be – choose the hot or cold version for your delicious soup-centric supper.

The month of May is the perfect time to serve this super-easy, seasonal asparagus soup! The color is quite spring-y. It has a lovely mild, grassy flavor with earthy and nutty undertones plus an exquisite creamy texture. It’s simultaneously simple and elegant, suitable for a weeknight supper or a weekend gala.

Cream of Asparagus Soup (Hot or Cold)

Cream of Asparagus Soup Recipe

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Chilled Cantaloupe and Key Lime Soup

Chilled Cantaloupe and Key Lime Soup, Feta and Fresh Herbs

Chilled Cantaloupe and Key Lime Soup
Feta, Cilantro, Mint, Kaffir Lime, Olive Oil

With just three ingredients, cold cantaloupe soup couldn’t be easier to prepare, nor more refreshing. This delightful Chilled Cantaloupe and Key Lime Soup is perfect for summer entertaining. Key limes give the soup a fresh bright acidity.

The garnishes take the soup to another level. Feta brings a tangy element while olive oil adds a rich mouthfeel. Kaffir lime leaf slivers bring a luscious perfume and unique citrusy flavor. The green herb garnish of mint and cilantro contrasts the pastel-orange soup for a very pretty presentation.

Chilled Cantaloupe Soup Recipe

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Shrimp and Carrot Salad, Ají-Soy-Limón Dressing

Shrimp and Carrot Salad
Okra, Cherry Tomato, Red Onion, Caperberry, Feta, Nasturtium
Ají Amarillo Soy Limón Dressing

Colorful baby carrots and my tree bursting with key limes became the source of inspiration for this sprightly salad. Carrots and limes have a curious affinity for one another. Key limes, called limones in Peru are used extensively in Peruvian cuisine. I mix the lime juice with ají amarillo paste and soy sauce to make the refreshing dressing. Ají amarillo, a yellow-orange Peruvian chile pepper is simultaneously spicy and fruity. Just a couple teaspoons of the paste gives the dressing its zing and along with the shrimp and carrots paired with feta, okra, onion, and tomatoes – the result is a really zesty salad with piquant Peruvian flair.

Peruvian Shrimp and Carrot Salad Recipe

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Good Idea: Aji de Gallina Salad

Aji de Gallina Salad
Key Lime Cumin Vinaigrette

What to do with flavorful left-over ingredients from the Classic Peruvian dish Aji de Gallina? Ingredients such as sliced chicken breast, aji de gallina sauce, hard-boiled quail egg, walnut, alphonso olive, shaved Parmesan, aji amarillo pepper, and diced potato? Add butter lettuce and a key lime cumin vinaigrette to make a fabulous Peruvian salad!

Aji de Gallina Salad. It is just perfect for dinner during this record setting heat wave upon us here in Southern California. To prepare this composed salad, arrange butter lettuce on a plate, top with the chilled left-over ingredients from the aji de gallina dish. Drizzle key lime cumin vinaigrette over entire salad. Spoon aji mayonnaise over the chicken breast. Garnish with thinly sliced aji amarillo pepper and chopped parsley.

Key Lime Cumin Vinaigrette
Combine one part fresh key lime juice with 3 parts olive oil in a small jar.
Add a minced shallot, about 1/4 t. ground cumin, salt & pepper to taste.
Shake well.

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Mexican Lime Tart

One Local Ingredient: Lime

Citrus aurantifolia Swingle

English – Mexican lime, key lime, West Indian lime

Spanish – lima ácida, lima chica, limón chiquito

French – limette, limettier acide

German – limett

Italian – limetta

Dutch – lemmetje, limmetje

East Africa – ndimu

Philippines – dalayap, dayap

Malaya – limau asam

India – nimbu, limbu, nebu, lebu or limun

Brazil – limao galego, lintao miudo

Egypt and the Sudan – limûn baladi

Morocco – doc

Do you know another?

Crust – graham cracker crumbs, sugar, butter

Filling – Mexican lime juice and zest, sweetened condensed milk, eggs

Garnish – powdered sugar, Mexican limes and leaves, whipped cream

The blossoms are very fragrant and the leaves make a pretty garnish. The fruit is mature when it turns yellow or at least greenish-yellow. The time from bloom to edible fruit is about 3 months.

The Mexican Lime Tree

So here is the little guy today, planted in October 2008. I’ve had an endless supply of limes from the beginning. One thing I’m not happy about: this tree has very sharp thorns. Picking the fruit can be dangerous. I found out in my research that there is a thornless variety. Too. Late.

It is an ever bearing tree in this climate which makes my brother, Bill, happy. When he stops by there is always an organic lime on hand for his Corona. And plenty of limes with which to make Margaritas and Pisco Sours! If you are inspired to make a similar tart or pie, the Internet is awash in key lime pie recipes using the simple ingredients listed above.

My longtime blogger friend Simona of Briciole blog is hosting Fresh Produce of the Month and February’s produce was citrus. I am speeding this tart over to her in hopes she can include it in the round-up. Simona, this limes for you!