| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Soups, Mexican |
8 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
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