Creamed Cuitlacoche Soup
Cuitlacoche is an epicurean wonder, an exquisite delicacy both nutty and earthy with a hint of fruity sweetness.
This rich soup is a wonderfully savory experience when
served with crackers or a baguette of crusty bread. Try it with a
cheese board and some fresh fruit. While you're at it, pop the cork on something dry and red and see what happens.
2 tablespoons extra virgin olive oil
1 cup chopped onion
3 cloves minced garlic
1 or 2 jalapeno chilies (depending on size) seeded and minced fine
1 cup cuitlacoche, chopped
1/2 tablespoon dried epazote
5-6 cups chicken stock
1 cup cream or whole milk
fine Sea Salt, to taste
Fresh Cracked Pepper, to taste
Using a large, heavy pot, sauté the onion for about two minutes in
the olive oil. As the onions turn golden, add the garlic and the
chilies. Continue sautéing for another minute or so.
Add the cuitlacoche and the epazote and mix well. Sauté for 2 or 3
minutes, then add five cups of the stock.
Bring the soup to a simmer and continue to cook, uncovered, for about 10 minutes.
Cool slightly before pureeing with an immersion blender. (If you don't
have an immersion blender, do it in batches in a food processor).
Add the milk or cream and the salt and pepper. If needed, add
additional stock to thin.