Prehispanic Cream
Pablo Laris
With this recipe you can enjoy a rich pre-Hispanic Mexican soup.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 teaspoon margarine
  • 1/2 barley, filleted
  • 1 clove garlic, chopped
  • 1 serrano chile, seedless chopped
  • 1 1/2 cups huitlacoche, cleansed
  • 2 pinches salt, and pepper
  • 3 cups chicken broth, natural
  • 2 teaspoons sour cream
  • 1 tablespoon sour cream
  • 1 cup epazote, bleached
Preparation
20 mins
0 mins
Low
  • Melt the margarine in a pan, add the onions and cook over medium heat until caramelized.
  • Add garlic, serrano pepper and hutlacoche, mix well, increase the flavor with salt and pepper.
  • Allow the huitlacoche to soften and add chicken broth and cream.
  • Mix and bring to a boil.
  • Incorporate all the ingredients in the blender, return to the pot, leave over medium heat for 5 minutes and correct the flavor.
  • Place in a pot over low heat the cream with the epazote, incorporate them with the help of a mixer until you obtain a smooth mixture and a bright green tone.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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