Idaho® Potato and Huitlacoche Soup with Oaxaca Cheese Croutons
Courtesy of Idaho Potato Commission 8 Servings • 20 Min. Prep Time • 25 Min. Cook Time| Ingredients |
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| 2 Tbsp. olive oil |
| 1/2 Spanish onion, chopped |
| 1/2 jalapeño pepper, diced |
| 2 large Idaho® potatoes, peeled and diced |
| 12 oz. huitlacoche (canned) |
| 2 quart chicken stock or water |
| salt, to taste |
| pepper, to taste |
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| 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 |
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| If you can't find huitlacoche, mushrooms are a good substitute, especially Portobello mushrooms with their stronger flavor. |
Directions:
1. Heat olive oil in large saucepan and cook onion and jalapeño 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.
