Sopa De Nopales (Cactus Soup)

Recipe Ingredients

1 tablespoon	15ml	Olive or salad oil
1 tablespoon	15ml	Onion - chopped (large)
1 lb	454g / 16oz	Tomatillos*
6 cups	1422ml	Chicken broth
1		Sliced cactus - (33 oz)*
2 tablespoons	30ml	Lime juice
2 tablespoons	30ml	Fresh cilantro leaves - minced
2 oz	56g	Panela/feta cheese - crumbled
		Lime wedges - (opt)

Recipe Instructions

*packed in water, drained and rinsed

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 .

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.

Source:
Patricia Wriedt - Mexico City

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