Southwestern Grilled Cacti Soup

* Exported from MasterCook *

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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