Cream of Cactus and Cilantro Soup
2 lbs. fresh cactus, sliced, cooked
1 tbsp. Canola oil
1 tbsp. butter
1 cup yellow onion, small dice
2 garlic cloves, minced
1 Poblano pepper, cored and deveined, large dice
6 cups chicken stock
1 cup of cilantro leaves
1/2-1 cup Latin cream
Kosher salt and freshly ground white pepper to taste
Crispy tortilla strips
Cook cactus in water and a teaspoon of salt until tender, about 20-30 minutes. Drain.
Heat oil in a saucepan over medium heat. Add the Canola oil and then the butter. Add the onion and cook until translucent, about 3-5 minutes. Add the Poblano pepper and cook 2 minutes. Add the garlic and cook another 1-2 minutes. Do not brown. Combine the cooked onion, poblano peppers, garlic, cilantro, cactus and one cup of the stock in the blender and process to puree.
Transfer the puree to a saucepan and add the rest of the stock and heat through, about 2-4 minutes. Add the cream. Season. Taste, and adjust seasonings, if needed.