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.
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 to the desired consistency.