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CREMA DE NOPAL Y CILANTRO Cream of Cactus and Cilantro Soup Serves 8-10 2 lbs. fresh cactus, sliced, cooked 1 cup yellow onion, small dice 2-3 garlic cloves, minced 1 poblano pepper, cored, large dice 2-3 tbsp. butter 1 tbsp. Canola oil 6 cups chicken stock 1 cup of cilantro leaves 1 cup Latin sour cream Kosher salt and freshly ground white pepper Garnish Cilantro leaves Croutons Cook cactus in water and a teaspoon of salt until tender, about 20-30 minutes. Drain. Heat oil in saucepan over medium heat. Add butter to melt. Add onion and cook until translucent, about 5 minutes. Add poblano pepper and cook 2 minutes. Add garlic and cook another 1-2 minutes. Do not brown. Combine cooked onion, poblano peppers, garlic, cilantro, cactus and one cup of the stock in blender and process to puree. Add the cream and process to combine, about 1 minute. Transfer puree to saucepan and add the rest of the stock and heat through, about 2-4 minutes. Season. Taste. Garnish with cilantro leaves and croutons. |
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