3 cups cooked huitlacoche (or substitute canned or frozen)
4 cups chicken broth
2 poblano chiles (charred and cleaned, cut into strips)
2 fresh leafy stems of epazote
sea salt to taste
6 large tablespoons of creme fraiche
Place 1/2 cup cooked huitlacoche and 1 cup of the broth into a blender jar and blend until smooth. Transfer the puree to a saucepan. Add the rest of the huitlacoche, the balance of the broth, the chile strips and the epazote. Simmer the mixture for about 10 minutes. Adjust the seasoning.
Place the soup in serving bowls and add a dollop of creme fraiche atop each bowl.
Posted: 4/17/2011 1:01:18 PM