First thinly slice 3 of your 4 shallots, reserving one for later. Using a Mandolin will make your life much easier.
Then cut your large cippollini’s into small workable pieces.
Melt the cippolinis into butter in a medium sauce pan with 1/2 TBS of salt.
While your onions are melting, slice up 2 cups of fresh green beans.
Toss carefully into 350 degree vegetable oil and fry until they're golden brown, about 4 minutes.
Lay on some paper towels to soak up any excess oil.
Now that your onions are translucent (about 10 minutes on medium heat), cover them with a quart of water (4 cups) and let this simmer for about 10 minutes.
While the soup is simmering, time to make your chimichurri. Grab some chopped garlic, shallots, red pepper flakes and some extra virgin olive oil and grind them with a mortar and pestle.
Grind those until they form a paste.
Add the paste to your green beans, and stir in finely chopped shiso, salt, pepper, and 1 1/2 TBS champagne vinegar.
Now that your soup is done simmering, add the onions and liquid to a blender. Add another 1/4 stick of butter. Blend until it's smooth, about a minute. Salt to taste.
New we're ready to serve. Add fried shallots to a bowl.
Top with 3 TBS chimichurri.
Tear a shiso leaf into several pieces and place on top.
Pour soup table-side by pouring around the edge of the bowl, until just a bit of green remains on top.
Eat and enjoy!
- 4.0 Large cippolini onions
- 1.0qt Water
- 0.0 Stick butter
- 0.0Tbsp Salt
- 4.0 Medium shallots
- 1.0 Large clove garlic
- 1.0tsp Chili flakes
- 3.0Tbsp Extra virgin olive oil
- 1.0Tbsp Champagne vinegar
- 1.0pt Sliced fresh green beans
- 2.0Tbsp Roughly chopped shiso
- Several large shiso leaves
- 1.0pt Flour
- 3.0Tbsp Porcini powder