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Pablo Laris

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Recipe

Prehispanic Cream

20 mins
Low
3
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With this recipe you can enjoy a rich pre-Hispanic Mexican soup.
Learn more about Pablo Laris

Ingredients

4 portions
  • 1 teaspoon margarine
  • 1/2 barley, filleted
  • 1 clove garlic, chopped
  • 1 serrano pepper, seedless chopped
  • 1 1/2 cups huitlacoche corn mushroom, cleansed
  • 2 pinches salt, and pepper
  • 3 cups chicken soup, natural
  • 2 teaspoons cream
  • 1 tablespoon cream
  • 1 cup epazote, bleached

Preparation

Melt the margarine in a pan, add the onions and cook over medium heat until caramelized.
Add garlic, chile serrano and hutlacoche, mix well, add the flavor with salt and pepper.
Allow the huitlacoche to soften and add chicken broth and cream.
Mix and let boil.
Add all the ingredients in the blender, return to the pot, leave over medium heat for 5 minutes and rectify the flavor.
To place in a pot to fire under the cream with the epazote, to incorporate them with the help of a blender until obtaining a smooth mixture and a alive green tone.

PRESENTATION

Serve the hot cream and garnish with the epazote cream.

TIPS

Garnish the cream with some leaves of epazote, well washed and disinfected and leaving a few pieces of huitlacoche whole to look and look much more appetizing.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Pablo Laris
11/02/2015 16:36:22
Rico rico

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