Mushroom Cactus Soup with Tomatillos
(Doesn't that title just sound AWESOME?)
1 lb. (approx. 2) nopales (cactus leaves)
1/2 lb. ripe tomatoes (2 med)
1/2 large onion
8 cloves of garlic, minced
1/3 c. chopped jalapeño
1/4 t. crushed anise seeds
olive oil
6 c. vegetable or chicken broth
1/2 lb. (5 med) tomatillos, husked and washed
8 large sprigs cilantro
Pre-heat broiler
If nopales have needles/spikes, carefully trim from cactus with scissors or knife.
After removing needles, scrub with clean plastic scouring pad. Rinse with water and brush with olive oil.
Broil, turning occasionally until limp, approx. 10-15 minutes.
Set on large plate to cool, when cool, cut in 1/2 lengthwise, then cut each half into 1/4 inch slices. Set aside.
Place tomatillos and tomatoes whole on baking sheet and broil until soft and blackened in spots - approx. 4 minutes each side. Once cool, peel tomatoes.
Combine garlic, jalapeño, onion, and anise with enough olive oil to sauté vegetables in large stock pot. (Note, use gloves when seeding and chopping jalapeños. Removing inner seeds and veins will greatly reduce the jalapeños'heat.)
Cook over medium until onions are tender and garlic is fragrant (6 min.)
Combine tomatoes and tomatillos in food processor with 2 cups stock and cilantro. Puree until chunky smooth. Add this to garlic and onion mixture along with remaining stock, and simmer over medium. Add thinly sliced mushrooms.
Cover, allow to simmer 20 minutes.
Add cactus to soup and simmer 5 minutes more.
Just for the record - the cactus has almost an asparagus like texture and maybe taste. The broth is amazing - it almost reminds me of a taco soup (but better) type broth. I thought the soup was fantastic. One of my kids said it was 'delicioso,' the other stated it was 'awful' - that's the picky one that doesn't like much of anything though. My husband said it was good - he really liked the broth, but didn't love the cactus. They ate it all at dinner if that was any indication. Any way you look at it - what a fun adventure!
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