Huitlacoche Soup


3 tablespoons Vegetable oil or lard
1 medium -size onion, finely minced (about 1 cup)
2 lrg Garlic cloves, minced (about 1 tablespoon)
3 Poblano chiles, roasted, peeled and seeded, finely chopp
8 ounces Fresh huitlacoche
2 cups tbl Dried epazote or ΒΌ minced fresh epazote
8 cups Caldo de pollo, recipe follows
1 cup Heavy or light cream
Freshly ground black pepper


Heat the oil or lard in a large skillet over medium-high heat until very hot but not quite smoking. Add the onion and garlic and cook, stirring occasionally, until the onion is golden and translucent, about 5 minutes.
Add the chiles and cook for another 3 minutes, stirring occasionally. Add the Huitlacoche and epazote, reduce the heat to medium, and simmer, uncovered, stirring occasionally, for about 5 minutes.
Let cool slightly. In two or more batches, process the mixture to a smooth puree in a blender or food processor fitted with the steel blade, adding enough chicken stock to facilitate blending. Pour the puree into a large, heavy saucepan and bring to a boil, stirring. Add the remaining chicken stock a cup or two at a time until the mixture is the consistency of a thin cream soup. Stir in the cream, bring to a boil, reduce the heat to medium, and
Yield: 10 cups




10.0 servings


Sunday, December 27, 2009 - 11:50pm



Related Cooking Videos