Cold Green Shallot Soup
|Green onions and tops||1 1⁄4 Bunch (125 gm) (Large Bunch)|
|Onion||1 , chopped|
|Ground cumin||3⁄4 Teaspoon|
|Mexican style chili powder||1 Pinch|
|Chicken stock||4 Cup (64 tbs)|
|Potatoes||2 , peeled and sliced|
|Freshly ground black pepper||To Taste|
|Cream||1⁄4 Cup (4 tbs)|
Chop shallots, reserving 1 green top for garnish.
Melt butter in a large, heavy saucepan, add onion and cook, covered, stirring once or twice, until it is soft.
Add cumin and chili powder and cook, stirring, 1 minute.
Add stock and potatoes and stir until boiling, cover and cook gently 10 minutes.
Add chopped shallots and sugar and simmer, partly covered, for 15 minutes.
Puree the soup in batches in a blender or food processor, transferring it as it is pureed to a bowl, and season with salt and pepper.
Cool, whisk in cream, cover and refrigerate just until lightly chilled, not too cold.
Garnish with finely chopped green shallot tops to serve.