Huitlacoche Soup

Photo: flickr user _e.t

Ingredients

3 tablespoons Vegetable oil or lard

1 medium -size onion, finely minced (about 1 cup)

2 lrg Garlic cloves, minced (about 1 tablespoon)

3 Poblano chiles, roasted, peeled and seeded, finely chopp

8 ounces Fresh huitlacoche

2 cups tbl Dried epazote or ¼ minced fresh epazote

8 cups Caldo de pollo, recipe follows

1 cup Heavy or light cream

Salt

Freshly ground black pepper

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

Yield: 10 cups