From the Kitchen of:  Pepper

Source:  "Cook's Magazine June 1990"

 

1/4	cup	olive oil
2	medium	onions, minced
12		green onions -- white and green parts minced and reserved separately
1	pound	tomatillos, quartered
1	quart	chicken stock OR 1 quart canned chicken broth
		salt
		ground black pepper
1	cup	loosely packed cilantro, minced
2	medium	red jalapeño chili peppers, minced - reserve 1 1/2 teaspoons for garnish
1/4	cup	sour cream

TO COOK: Heat oil in a soup kettle. Add onions and white parts of green
onions; 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 green onions, 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.

Serving Size  : 6