Southwestern grilled cacti soup

 
                      SOUTHWESTERN GRILLED CACTI SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Robbie Shelton
    6       oz           Clarified Butter -- 1 1/2
                         -sticks or 12 tbs.*
      1/2   c            All-Purpose Flour
    6       c            Chicken Stock
    1       c            Milk
    1       c            Heavy Cream
    6       oz           Pasteurized Processed Cheese
                         -Spread Loaf -- cut in small
                         -pieces
    1       c            Tomatoes w/Green Chilies
                         -diced
      1/4   bn           Broccoli -- chopped
    1       md           Yellow Onion -- chopped
    1 1/2   c            Yellow Corn Kernels -- cut
                         -from the cob
    3       oz           Jicama -- peel & julienned
    3       md           Nopalitos -- grilled &
                         -julienned (reserve 1/2 of
                         -one for garnish
      1/4   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
       1/2    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.
  
 
 
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