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Sopa de nopales (cactus soup)

Yield: 8 Servings

Ingredients:

• 1 tb Olive or salad oil
• 1 Large onion chopped
• 1 lb Tomatillos*
• 6 c Chicken broth reg strength
• 1 pk Sliced cactus (33 oz)**
• 2 tb Lime juice
• 2 tb Fresh cilantro leaves minced
• 2 oz Panela/feta cheese

Instructions:

crumbled Lime wedges (opt) 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 ** ~ packed in water drained and rinsed. ======================================================= ================== 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.

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