Recipe - Southwestern Grilled Cacti Soup

6 ounce Clarified Butter; 1 1/2
sticks or 12 tbs.*
One half cup AllPurpose Flour
6 cup Chicken Stock
1 cup Milk
1 cup Heavy Cream
6 ounce Pasteurized Processed Cheese
Spread Loaf; cut in small
pieces
1 cup Tomatoes w/Green Chilies;
minced
One fourth bn Broccoli; chopped
1 md Yellow Onion; chopped
1 One half cup Yellow Corn Kernels; cut
from the cob
3 ounce Jicama; peel & julienned
3 md Nopalitos; grilled &
julienned (reserve One half of
one for garnish
One fourth bn Cilantro; washed & chopped

GARNISH
Reserved Nopalitos
Sour Cream
Cilantro; chopped

Melt 1 stick (8 tbs) butter in large, heavy saucepan over medium heat.
Whisk in flour gradually and cook the roux 2 to 3 minutes until smooth and
thickened. Gradually whisk in 3 cups hot chicken stock, milk and cream,
stirring constantly. Add cheese, stirring until completely melted, then
stir in tomatoes with green chilies. Reduce heat to low and simmer while
preparing following mixture:

In another saucepan, over high heat, melt remaining 4 tbs butter and
saute broccoli, onion, corn kernels and jicama 3 minutes.

Add nopalitos and simmer 1 more minute. Turn off heat and add remaining
chicken stock. Transfer to food processor or blender and puree until
smooth.

Blend puree into soup mixture and stir in chopped cilantro. Garnish each
serving with nopalitos, a dollop of sour cream and cilantro. Makes 2 to 2
One half quarts.

NOTES: To clarify butter, melt it slowly in a saucepan; skim foam off top
and pour clear butter off; discard milky residue.

This recipe is from Ed Baich from Baich's Bar & Grille. Located on the
ground floor of the 2016 Main building in Houston.
Posted to MMRecipes Digest V5 #016 by Harrison littlebear@mindspring.com
on Jan 15, 1998