Idaho® Potato and Huitlacoche Soup
with Oaxaca Cheese Croutons
Recipe courtesy of Julian Medina, executive chef of the Zocala in New York City.
2 tablespoons olive oil
1/2 Spanish onion, chopped
1/2 jalapeño pepper, diced
2 large Idaho® potatoes, peeled and diced
12 ounces huitlacoche (canned)
2 quart chicken stock or water
Salt, to taste
Freshly ground black pepper, to taste
8 ounces Oaxaca cheese (Chihuahua) or other similar to mozzarella
1/2 cup all-purpose flour
1 large egg, lightly beaten
1 1/4 cups panko bread crumbs
- For Soup: Heat olive oil in large saucepan and cook onion and jalapeño pepper until soft, 2 to 3 minutes. Add potatoes, huitlacoche and stock. Season with salt and pepper. Bring to simmer and cook until potatoes are tender.
- Let soup rest for 5 minutes. Carefully blend until smooth. Adjust seasoning if necessary.
- For 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 to 45 seconds.
- Reheat soup if necessary and serve garnished with cheese croutons.
Makes 8 servings.
*If you can't find huitlacoche, mushrooms are a good substitute, especially portobello mushrooms with their stronger flavor.
Recipe and photograph courtesy of the Idaho Potato Commission.