Huitlacoche Soup

Recipe Ingredients

3 tablespoons	45ml	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	227g	Fresh huitlacoche
2 tablespoons	30ml	Dried epazote or 1/4 cup minced fresh epazote
8 cups	1896ml	Caldo de pollo - recipe follows
1 cup	237ml	Heavy or light cream
		Salt
		Freshly ground black pepper

Recipe Instructions

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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