Sopa De Nopales
|Olive oil/Salad oil||1 Tablespoon|
|Onion||8 Ounce, chopped (1 Large Piece)|
|Tomatillos||1 Pound, husks removed, rinsed and coarsely chopped (About 16 Medium-Size)|
|Regular strength chicken broth||6 Cup (96 tbs)|
|Sliced cactus||33 Ounce, packed in water, drained and rinsed (1 Large Jar, Nopales Or Nopalitos)|
|Lime juice||2 Tablespoon|
|Minced fresh cilantro||2 Tablespoon (Coriander)|
|Panela cheese/Feta cheese||2 Ounce, crumbled|
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.