2 Tbsp. olive oil 1/2 Spanish onion, chopped 1/2 jalapeņo pepper, diced 2 large IdahoŽ potatoes, peeled and diced 12 oz. huitlacoche (canned) 2 quart chicken stock or water salt, to taste pepper, to taste
Croutons 8 oz. Oaxaca cheese (Chihuahua) or other similar to mozzarella 1/2 c. flour 1 egg, lightly beaten 1 1/4 c. panko bread crumbs olive oil
If you can't find huitlacoche, mushrooms are a good substitute, especially Portobello mushrooms with their stronger flavor.
What to do:
1. Heat olive oil in large saucepan and cook onion and jalapeņo pepper until soft, 2-3 min. Add potatoes, huitlacoche and stock. Season with salt and pepper. Bring to simmer and cook until potatoes are tender. 2. Let soup rest for 5 min. Carefully blend until smooth. Adjust seasoning if necessary. 3. Croutons: Prepare croutons by cutting cheese into 1/2-in. squares. Dip in flour, then in eggs and then in bread crumbs. Fry cheese in olive oil until golden brown, about 30-45 seconds. 4. Reheat soup if necessary and serve garnished with cheese croutons.
* Recipe courtesy of Julian Medina, Executive Chef, Zocala, New York City.
