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Recipes
Huitlacoche Soup
Huitlacoche Soup
Huitlacoche Soup
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
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Mexican Soups and Stews Recipes
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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.
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