| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
4 |
Servings |
INGREDIENTS
| 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 Reserved Nopalitos |
|
|
Sour Cream |
|
|
Cilantro; chopped |
INSTRUCTIONS
GARNISH
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.
Posted to MM-Recipes Digest V5 #016 by Harrison <littlebear@mindspring.com>
on Jan 15, 1998
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