Caldos
Soups & Stews
Cactus Soup
Sopa de Nopales
1 tbsp Olive or salad oil
1 Large onion,chopped
1 lb Tomatillos*
6 cups Chicken broth,reg strength
1 pkg Sliced cactus (33 oz)**
2 tbsp Lime juice
2 tbsp Fresh cilantro leaves,minced
2 oz Panela/feta cheese,crumbled
Lime wedges (optional)
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
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.
