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Huitlacoche Soup
Ramiro Jimenez, Noche-New York, NY
Adapted by StarChefs
Yield: 4 servings

Time: 45 minutes

  • ½ cup olive oil
  • 1 large white onion, chopped
  • 1 Tablespoon ground garlic
  • 3 jalapeños, chopped
  • 3 cups huitlacoche
  • 2 Tablespoons epazote or cilantro
  • 1 gallon chicken stock
  • 2 small potatoes, peeled and diced
  • 1 cup crème fraiche
  • 4-6 sprigs fresh cilantro, for garnish

Sautée 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.

Place entire mixture in blender and purée. Add salt and pepper to taste.

Garnish each portion with a dollop of crème fraiche and a sprig of cilantro to serve.

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