Sopa de nopales (cactus soup)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive or salad oil |
| 1 | Large onion,chopped | |
| 1 | pounds | Tomatillos* |
| 6 | cups | Chicken broth,reg strength |
| 1 | pack | Sliced cactus (33 oz)** |
| 2 | tablespoons | Lime juice |
| 2 | tablespoons | Fresh cilantro leaves,minced |
| 2 | ounces | Panela/feta cheese,crumbled |
| Lime wedges (opt) | ||
Directions
Cactus looks forbidding. Stripped of its prickly points, however, it is a mild-mannered vegetable with a slightly tart flavor. Look for easy-to-use canned cactus (sold as NOPALES or NOPALITOS) in supermarkets and Mexican groceries. ====================================================================== ===
* - husks removed, rinsed and coarsely chopped ** - packed in water, drained and rinsed. ====================================================================== ===
In a 4-5 quart pan over medium heat, stir oil and onion often until onion is golden, about 15 minutes. Add tomatillos; stir often just until soft, about 6 minutes. Add broth; bring to a boil over high heat. Stir in cactus, lime juice, and cilantro. Cook until hot. Ladle soup into a tureen. Offer cheese to add to taste. Accompany with lime wedges.