Huitlacoche soup

Yield: 10 Servings

Measure Ingredient
3 tablespoons Vegetable oil or lard
1 \N Medium-size onion; finely minced (about 1 cup)
2 larges Garlic cloves; minced (about 1 tablespoon)
3 \N Poblano chiles; roasted, peeled and seeded, finely chopped
8 ounces 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
\N \N Salt
\N \N 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

Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9162 Posted to recipelu-digest Volume 01 Number 262 by Peg Baldassari <Baldassari@...> on Nov 16, 1997

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