Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Robbie Shelton
6 oz Clarified Butter; 1 1/2
-sticks or 12 tbs.*
1/2 c All-Purpose Flour
6 c Chicken Stock
1 c Milk
1 c Heavy Cream
6 oz Pasteurized Processed Cheese
-Spread Loaf; cut in small
-pieces
1 c Tomatoes w/Green Chilies;
-diced
1/4 bn Broccoli; chopped
1 md Yellow Onion; chopped
1 1/2 c Yellow Corn Kernels; cut
-from the cob
3 oz Jicama; peel julienned
3 md Nopalitos; grilled
-julienned (reserve 1/2 of
-one for garnish
1/4 bn Cilantro; washed chopped

--------------------------GARNISH-------------------------------
-Reserved Nopalitos
Sour Cream
Cilantro; chopped

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
saute 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 Grille. Located on the
ground floor of the 2016 Main building in Houston.

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