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Cactus soup: mild, spineless.

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.

Sopa de Nopales

1 tablespoon olive or salad oil

1 large (about 1/2 lb.) onion, chopped

1 pound (about 16 medium-size) tomatillos, husks removed, rinsed and coarsely chopped

6 cups regular-strength chicken broth

1 large jar (33 oz.) sliced cactus (nopales or nopalitos) packed in water, drained and rinsed

2 tablespoons lime juice

2 tablespoons minced fresh cilantro (coriander) leaves

About 2 ounces panela cheese or feta cheese, crumbled

Lime wedges (optional)

In a 4- to 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. Serves 6 to 8.

Per serving; 86 cal.; 4.6 g protein; 4 g fat (0.5 g sat.); 9 g carbo.; 234 mg sodium; 2.5 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Bateson, Betsy Reyolds
Date:Jun 1, 1992
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