onion, garlic and jalapenos in saucepan with olive oil until
onions are translucent. Add chicken stock and bring to a boil.
Simmer for 5 minutes.
Then, add huitlacoche and potatoes and simmer for 10 minutes.
entire mixture in blender and purée. Add salt and pepper
each portion with a dollop of crème fraiche and a sprig
of cilantro to serve.