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How To make Southwestern Grilled Cacti Soup


-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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