Title: Sopa De Nopales (Cactus Soup)
Categories: Soup Mexican
Yield: 8 Servings
| 1 | tb | Olive or salad oil |
| 1 | | Large onion,chopped |
| 1 | lb | Tomatillos* |
| 6 | c | Chicken broth,reg strength |
| 1 | pk | Sliced cactus (33 oz)** |
| 2 | tb | Lime juice |
| 2 | tb | Fresh cilantro leaves,minced |
| 2 | oz | Panela/feta cheese,crumbled |
| | | Lime wedges (opt) |
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.