five lilies chowder

How To Make five lilies chowder

• 1

  In a medium saucepan, heat the olive oil.
• 2

  Add the onions, shallots and garlic and saute until they just begin to color.
• 3

  Transfer half of the onion mixture to a blender or food processor.
• 4

  Puree and return to the pan.
• 5

  Add the wine, bay leaf and stock and simmer for 10 minutes.
• 6

  Season with salt and pepper.
• 7

  The soup base may be prepared in advance to this point and stored refrigerated for up to 3 days or frozen indefinitely and reheated before finishing.
• 8

  Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base.
• 9

  Bring to a simmer and simmer for 2 minutes - Do not overcook, the vegetables should retain their crunchy texture.
• 10

  Remove the bay leaf, stir in the chives.
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