Idaho® Potato and Huitlacoche Soup with Oaxaca Cheese Croutons

Julian Medina

Executive Chef

Zocala
New York, NY

1077
Idaho® Potato and Huitlacoche Soup with Oaxaca Cheese Croutons Download Hi-Res Image »
Yield: 8 servings


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Ingredients

  • 2 tablespoons olive oil
  • ½ Spanish onion, chopped
  • ½ jalapeño pepper, diced
  • 2 large Idaho® potatoes, peeled and diced
  • 12 ounces huitlacoche (canned)
  • 2 quart chicken stock or water
  • Salt, to taste
  • Pepper, to taste
Croutons
  • 8 ounces Oaxaca cheese (Chihuahua) or other similar to mozzarella
  • ⅓ cup flour
  • 1 egg, lightly beaten
  • 1¼ cups panko bread crumbs
  • Olive oil

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 ½-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.