Idaho® Potato and Huitlacoche Soup with Oaxaca Cheese Croutons

Idaho® Potato and Huitlacoche Soup with Oaxaca Cheese Croutons

Source:
Julian Medina
Tacuba, Toloache, Coppelia, Yerba Buena
New York, NY

Yield: 8 servings

Ingredients:

Directions:

  1. 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.
  2. Let soup rest for 5 minutes. Carefully blend until smooth. Adjust seasoning if necessary.
Croutons
  1. 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.
  2. Reheat soup if necessary and serve garnished with cheese croutons.