Cactus soup

Sp. Sopa de Nopales
2015-01-09
All pictures on this page borrowed from the internet

Nopales—which refers to several subtropical varieties of the fig cactus family (prickly pear)—are cultivated commercially in Mexico for human consumption. These cactus leaves are readily available in many southwestern grocery stores, either whole or already cleaned and diced. (nopalitos)

INGREDIENTS

This is what you need for 2 servings:

1 lb. nopales, cleaned and cut
1 medium onion, chopped coarse
olive oil
2 tsp. flour
2 tomatoes, peeled, chopped
½ chipotle chile or 1 tsp. powder
1 qt. chicken or beef stock
1 sprig epazote
substitute with cilantro
parsley
2 celery stalks
S&P
optional:
- 2 eggs

Pic1: nopal soup, not blended, no eggs

Directions

Prepare the nopales:
- Cut the nopales, transfer to a non-reactive bowl and mix in 2 tbsp. salt or baking soda.
  Rest for at least 30 minutes to get most of the slime neutralized. Rinse several times.
- Boil the nopales for 1-3 minutes in 2 qts of water in a small saucepan.
- Drain and reserve.
Heat some oil over medium heat, glaze the onions.
Add tomato and chipotle, simmer 5 minutes more.
Stir in the flour.
Add stock and epazote.
If you don't have or don't like epazote, use cilantro instead
Bring to a boil and simmer for 30 minutes.
Add S&P to taste.
Remove the epazote and chipotle. Substitutes can be left in.
Optional:
- Blend part or all of the nopales until smooth.
- Simmer 5 minutes more.
Heap the nopales in the middle of a bowl.
Carefully pour some soup around it.
Optional:
- Poach or soft-boil 2 eggs in the soup.
- Top the nopales in the bowl with one of the poached eggs.
Serve immediately.

nopales on the internet

Pic2: cleaning and cutting nopales
Pic3: the same combination pan-fried, on a soft tortilla

nopales on the internet

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org