Free Recipe Huitlacoche Soup
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Huitlacoche Soup Recipe
3 tb Vegetable oil or lard
1 Medium-size onion; finely
-minced (about 1 cup)
2 lg Garlic cloves; minced (about
-1 tablespoon)
3 Poblano chiles; roasted,
-peeled and seeded, finely
-chopped
8 oz Fresh huitlacoche
2 tb Dried epazote or 1/4 cup
-minced fresh epazote
8 c Caldo de pollo; recipe
-follows
1 c Heavy or light cream
Salt
Freshly ground black pepper
Huitlacoche Soup Preparation
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 Volume 01 Number 262 by Peg Baldassari <Baldassari@compuserve.com> on Nov 16, 1997
Cooking Temperature:
Recipe Serves: 10
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