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Ingredients Jump to Instructions ↓

  1. : - robbie shelton

  2. 6 ounces clarified butter --

  3. - sticks or 12 tbs.*

  4. 1/2 cup all-purpose flour

  5. 6 cups chicken stock

  6. 1 cup milk

  7. 1 cup heavy cream

  8. 6 ounces pasteurized processed cheese

  9. - spread loaf -- cut in small

  10. - pieces 1 cup tomatoes w/green chilies

  11. - diced 1/4 bunch broccoli -- chopped

  12. 1 medium yellow onion -- chopped

  13. 1-1/2 cups yellow corn kernels -- cut - from the cob

  14. 3 ounces jicama -- peel and julienned

  15. 3 medium nopalitos -- grilled and 1/2 of

  16. - one for garnish

  17. 1/4 bunch cilantro -- washed and chopped

  18. --garnish--

  19. - reserved nopalitos

  20. sour cream

  21. cilantro -- chopped

Instructions Jump to Ingredients ↑

  1. : 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

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