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Chilled Tomatillo Soup with Cilantro and




Source of Recipe


cooking softwear
1/4 cup olive oil
4 medium shallots -- minced
12 medium scallions - white and green parts minced
and reserved separately
1 pound tomatillos -- quartered
1 quart chicken stock or canned chicken broth
Salt
Ground black pepper
1 cup loosely packed cilantro, minced
2 medium red jalapeño chili peppers -- minced,
1 1/2 teaspoons reserved for garnish
1/4 cup sour cream

TO COOK:
Heat oil in a soup kettle. Add shallots and white parts of scallions; sauté until softened, about 2 minutes. Add tomatillos and chicken stock; bring to boil and simmer to blend flavors, about 6 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper or to taste.

Strain soup through a sieve; transfer broth to a large bowl. Transfer solids to a food processor and add green parts of scallions, cilantro, and chiles; process until puréed. Stir this purée into the broth in the bowl. Cool soup to room temperature, then chill. (Can be refrigerated overnight.)

TO SERVE:
Ladle soup into individual bowls. Garnish each bowl of soup with a dollop of sour cream, then sprinkle with reserved chiles. Serve cold.