Title: Cold tomatillo soup
 Categories: Soup
      Yield: 6 Servings
 
      2 tb Vegetable oil
      2    Jalapenos; seeded and diced
           -finely
      1 sm Onion; diced finely
      2 lb Tomatillos; husked and
           -quartered
      4 c  Chicken stock (preferably
           -homemade)
           Salt
      2 tb Chopped cilantro leaves
 
6 Servings
  
  Heat oil in a lage saucepan over medium-low heat. Add chilies and
  onion and cook until tender, stirring occasionally, about 10 minutes.
  Add tomatillos and stock and bring to boil. Reduce heat,cover and
  simmer until tomatillos are tender, about 10 minutes. Puree soup then
  cool completely. Cover and chill. Before serving test for salt and
  ladle into bowls. Garnish with cilantro.
  
  Depending on how many chilies you add, this could make a good cooler
  for a hot and spicey meal.