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Southwestern Grilled Cacti Soup

A home-style Southwestern Grilled Cacti Soup made with Clarified Butter, All Purpose Flour, Chicken Stock, Milk, and Heavy Cream. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 6 oz
• 1/2 cup
• 6 cup
• 1 cup
• 1 cup
• 6 oz
• 1 cup
• 4 tbsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Robbie Shelton 6 oz Clarified Butter -- 1 1/2

3. 3

   Spread Loaf -- cut in small

4. 4

   Pieces 1 c Tomatoes w/Green Chilies

5. 5

   Diced 1/4 bn Broccoli -- chopped 1 md Yellow Onion -- chopped 1 1/2 c Yellow Corn Kernels -- cut

6. 6

   Julienned (reserve 1/2 of -one for garnish 1/4 bn Cilantro -- washed & chopped

7. 7

   GARNISH

8. 8

   Melt 1 stick (8 tbs) butter in large, heavy saucepan over medium heat.

9. 9

   Whisk in flour gradually and cook the roux 2 to 3 minutes until smooth and thickened.

10. 10

    Gradually whisk in 3 cups hot chicken stock, milk and cream, stirring constantly.

11. 11

    Add cheese, stirring until completely melted, then stir in tomatoes with green chilies.

12. 12

    Reduce heat to low and simmer while preparing following mixture

13. 13

    In another saucepan, over high heat, melt remaining

14. 14

    4 tbs butter and saute broccoli, onion, corn kernels and jicama 3 minutes.

15. 15

    Add nopalitos and simmer 1 more minute.

16. 16

    Turn off heat and add remaining chicken stock.

17. 17

    Transfer to food processor or blender and puree until smooth.

18. 18

    Blend puree into soup mixture and stir in chopped cilantro.

19. 19

    Garnish each serving with nopalitos, a dollop of sour cream and cilantro.

20. 20

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