Huitlacoche Soup

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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


    • 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.

To Serve
Place the soup in serving bowls and add a dollop of creme fraiche atop each bowl.
Recipes From - The Gourmet Food And Cooking Resource