Huitlacoche Soup Recipe - Cooking Index
Huitlacoche Soup Recipe - Cooking Index
| 3 tablespoons | Vegetable oil or lard | |
| 1 | Medium-size onion - finely minced (about 1 cup) | |
| 2 | Garlic cloves - minced (about 1 (large) tablespoon) | |
| 3 | Poblano chiles - roasted, peeled and seeded, finely chopped | |
| 8 oz | Fresh huitlacoche | |
| 2 tablespoons | Dried epazote or 1/4 cup minced fresh epazote | |
| 8 cups | Caldo de pollo - recipe follows | |
| 1 cup | Heavy or light cream | |
| Salt | ||
| 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 simmer another 5 minutes. Season with salt and pepper. Ladle into bowls and serve hot.
Yield: 10 cups
Source:
CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9162
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