Recipe - Huitlacoche Soup

3 tablespoon Vegetable oil or lard
1 Mediumsize onion; finely
minced (about 1 cup)
2 lg Garlic cloves; minced (about
1 tablespoon)
3 Poblano chiles; roasted,
peeled and seeded, finely
chopped
8 ounce Fresh huitlacoche
2 tablespoon Dried epazote or One fourth cup
minced fresh epazote
8 cup 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 mediumhigh 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 recipeludigest Volume 01 Number 262 by Peg Baldassari
Baldassari@compuserve.com on Nov 16, 1997