Ingredients

2 large shallots, chopped

1 small onion, chopped

2 tablespoons olive oil

2 garlic heads

8 mild Green Chile Peppers, skinned and deseeded

2 hot Green Chile Peppers, skinned and deseeded

1 lb. tomatillos, chopped

1 bunch cilantro, chopped

10 cups chicken stock

1/2 teaspoon coriander

1/2 teaspoon pepper

2 tablespoons sea salt

1 cup sour cream

1 cup Greek plain yogurt

1-1/2 cups heavy cream

Garnishes:

Thin slice of lime

Sprig of cilantro

A little chopped tomato

Instructions

Oven-roast garlic heads in 1 tablespoon olive oil at 350 degrees for 20 minutes. Saute shallots and onions until translucent. Add garlic, peppers, tomatillos and cilantro and continue to saute for 3 minutes or until tomatillos are soft. Add stock, coriander, pepper and salt and cook for 20 minutes. Puree soup. Add sour cream, Greek yogurt and cream. Chill.

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