Sopa De Nopales Cactus Soup Recipes

NOPAL CACTUS SOUP (MOLLI MORELOS)

Steps:

• Place water, nopales and salt in a large pot. Bring to a boil and cook for 20 minutes or until nopales have turned to a dark green and are tender. Drain and return to pot. Add the Morelos sauce to the cactus, along with the chicken or vegetable stock and epazote or cilantro. Bring to a boil, reduce heat to medium and cook, covered, for 20 minutes. Season to taste. Serve in soup bowls with hot tortillas on the side. Garnish with some cilantro leaves. Provecho!

MUSHROOM SOUP WITH ROASTED TOMATILLOS AND CACTUS(SOPA DE NOPALITOS

Steps:

• Preheat broiler.
• If nopales have thorns, carefully trim them from cactus paddles with scissors, then rub paddles with clean plastic scouring pad to get rid of the very small ones.
• Rinse with water and brush each side with a little olive oil.
• Set on a cookie sheet and broil, turning occasionally, until limp, (10 to 15 minutes).
• Set the cooked cactus paddles aside to cool.
• When cool, cut in half lengthwise, then cut each half into 1/4-inch-wide slices.
• Place the tomatillos and tomatoes whole on baking sheet and broil until soft and blackened in spots, about 4 minutes.
• Turn and broil on other side.
• Set aside to cool; peel tomatoes when cool.
• While the cactus is being cooked, combine the garlic, jalapenos, onion, anise seed and olive oil in large stockpot.
• Saute until onions are tender (not browned) and garlic is fragrant, about 6 minutes.
• Combine roasted vegetables in food processor with 2 cups of the vegetable stock and the cilantro.
• Puree until chunky smooth.
• Add the puree to the garlic and onion mixture with remaining stock and simmer over medium flame.
• Add mushrooms, reduce heat to low, cover and simmer approximately 20 minutes.
• Add cactus pieces to soup and simmer 5 more minutes.
• Serve hot.