Photo by Jennifer Vreeland
Huitlacoche Soup (Caldo de huitlacoche)
Ingredients
- 3 tablespoons lard preferably
home-rendered or vegetable oil - 1 medium white onion sliced in thin half-moons; about 1 cup
- 2 cloves garlic minced
- 3 poblano, Anaheim, or California long green chiles roasted, peeled, seeded, and diced
- 1 pound
huitlacoche frozen or canned - 2 tablespoons
epazote fresh or reconstituted dried epazote - 8 cups chicken stock or as needed
- 1 cup heavy cream or light cream
- Salt and freshly ground black pepper to taste
Instructions
- In large skillet, heat lard or oil over medium-high heat until very hot but not quite smoking. Add onion and garlic and sauté, stirring occasionally, until onion is golden and translucent, about 5 minutes. Add the diced chiles and cook for another 3 minutes, stirring occasionally. Add huitlacoche and epazote. Reduce heat to medium and simmer uncovered for about 5 minutes.
- Let cool slightly. In two or more batches, process the mixture to a smooth purée in blender, adding enough chicken stock to facilitate blending. Pour the purée into a large heavy saucepan and bring to a boil, stirring. Add remaining chicken stock a cup or two at a time until it is the consistency of a thin cream soup.
- Stir in cream, bring to a boil, and simmer another 5 minutes. Taste for seasoning and add salt and pepper to taste.
Nutrition
Calories: 201kcalCarbohydrates: 11gProtein: 6gFat: 15gSaturated Fat: 10gCholesterol: 38mgSodium: 286mgPotassium: 319mgFiber: 1gSugar: 4gVitamin A: 490IUVitamin C: 30mgCalcium: 37mgIron: 1mg
