Popular Features:
View Cart

Huitlacoche Soup

 
Huitlacoche Soup
default recipe image
photo credit: Ev Thomas
This recipe is best prepared with freshly cooked huitlacoche (corn smut) but you can use frozen or canned as available.  The soup should be eaten the same day as it is prepared and does not freeze well.
Recipe By: Diana Kennedy
  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
Email

Ingredients

    • 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

Instructions

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.

To Serve
Place the soup in serving bowls and add a dollop of creme fraiche atop each bowl.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Top 10 Pots de Creme Recipes

  1. Key Lime Pots de Creme
  2. Chocolate Low Carb Pot de Creme
  3. Chocolate Espresso Pots de Creme
  4. Meyer Lemon Pots de Creme
  5. Zuni Cafe Chocolate Pots de Creme
  6. Traditional Pots de Creme
  7. Frozen Chocolate Pots de Creme
  8. Mexican Chocolate Pots de Creme
  9. Frozen Chocolate Pot de Creme
  10. Jackie's Blender Pots de Creme


More Recipes & Tips