Southwestern Grilled Cacti Soup

Directions

Melt 1 stick (8 tablespoons) 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 tablespoon 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 purée until smooth.

Blend purée into soup mixture and stir in chopped cilantro.

Garnish each serving with nopalitos, a dollop of sour cream and cilantro.