Southwestern Grilled Cacti Soup

Recipe Ingredients

		- robbie shelton
6 oz	170g	Clarified butter - 1 1/2
		- sticks or 12 tbs.*
1/2 cup	31g / 1.1oz	All-purpose flour
6 cups	1422ml	Chicken stock
1 cup	237ml	Milk
1 cup	237ml	Heavy cream
6 oz	170g	Pasteurized processed cheese- spread loaf cut in small
		- pieces
1 cup	62g / 2.2oz	Tomatoes w/green chilies
		- diced
1/4		Broccoli - chopped
1		Yellow onion - chopped (medium)
1 1/2 cups	93g / 3.3oz	Yellow corn kernels - cut
		- from the cob
3 oz	85g	Jicama - peel and julienned
3 oz	85g	Nopalitos - grilled and (medium)- julienned (reserve 1/2 of
		- one for garnish
1/4		Cilantro - washed and chopped
		Garnish
		- reserved nopalitos
		Sour cream
		Cilantro - chopped

Recipe Instructions

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 and Grille. Located on the ground floor of the 2016 Main building in Houston.

Per serving: 738 Calories (kcal); 67g Total Fat; (82% calories from fat); 8g Protein; 25g Carbohydrate; 199mg Cholesterol; 3706mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates

Source:
Bobby Flay and Jack McDavid

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