Yucatan Lemon Soup - cooking recipe

Ingredients

4 cups reduced-sodium chicken broth
1 medium onion, cut into quarters
2 jalapeno peppers, seeded and quartered
8 garlic cloves, crushed and peeled
3 tablespoons finely grated meyer lemon zest (or regular lemons or sweet limes)
1/2 teaspoon cumin seed
4 inches cinnamon sticks
4 whole cloves
1 lb raw shrimp, peeled and deveined (26-30 per pound)
3 tablespoons meyer lemon juice (or combination orange or sweet lime and regular lemon juice)
1/2 teaspoon salt
1/4 teaspoon hot sauce (to taste)
1/2 cup chopped fresh cilantro

Preparation

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 sieve 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.