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Huitlacoche Soup

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Mexican Mexican 10 Servings

INGREDIENTS

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

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

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