- robbie shelton
6 ounces clarified butter -- 1 1/2
- sticks or 12 tbs.*
1/2 cup all-purpose flour
6 cups chicken stock
1 cup milk
1 cup heavy cream
6 ounces pasteurized processed cheese
- spread loaf -- cut in small
- pieces
1 cup tomatoes w/green chilies
- diced
1/4 bunch broccoli -- chopped
1 medium yellow onion -- chopped
1-1/2 cups yellow corn kernels -- cut
- from the cob
3 ounces jicama -- peel and julienned
3 medium nopalitos -- grilled and
- julienned -- (reserve 1/2 of
- one for garnish
1/4 bunch cilantro -- washed and chopped
-----garnish-----
- reserved nopalitos
sour cream
cilantro -- chopped
Instructions:
Melt 1 stick (8 tbs) butter in large, heavy saucepan over medium heat.
Whisk in flour gradually and cook the roux 2 to 3 minutes until smooth
and thickened. Gradually whisk in 3 cups hot chicken stock, milk and
cream, stirring constantly. Add cheese, stirring until completely
melted, then stir in tomatoes with green chilies. Reduce heat to low
and simmer while preparing following mixture: In another saucepan,
over high heat, melt remaining 4 tbs butter and sauté broccoli, onion,
corn kernels and jicama 3 minutes. Add nopalitos and simmer 1 more
minute. Turn off heat and add remaining chicken stock. Transfer to
food processor or blender and puree until smooth. Blend puree into
soup mixture and stir in chopped cilantro. Garnish each serving with
nopalitos, a dollop of sour cream and cilantro. Makes 2 to 2 1/2 quarts.
NOTES: To clarify butter, melt it slowly in a saucepan; skim foam
off top and pour clear butter off; discard milky residue. This recipe
is from Ed Baich from Baich's Bar and Grille. Located on the ground
floor of the 2016 Main building in Houston. Per serving: 738 Calories
(kcal); 67g Total Fat; (82% calories from fat); 8g Protein; 25g Carbohydrate;
199mg Cholesterol; 3706mg Sodium Food Exchanges: 1 Grain(Starch);
0 Lean Meat; 1 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates
