Over medium heat saute the shallots in the grapeseed oil for about 5 minutes until the shallots are translucent. Allow to cool completely and then combine with the rest of the ingredients in a food processor and puree to smooth consistency. Strain through a fine mesh strainer and season, to taste, with salt and pepper. If the soup is too thick, add more vegetable stock.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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