Five Lilies Chowder
By
Jessica Hannan
@PansyAlvaris
1
Hmm this sounds good. Caught my eye because my mom is a Lillie and my daughter a Lilith
Rating:
★★★★★ 1 vote5
Ingredients
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3 Tbspolive oil
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4 cyellow onion, diced
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1/4 cshallots, sliced
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1 Tbspgarlic clove, chopped
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1 cwhite wine, dry
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1bay leaf
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6 cchicken stock
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·"just a pinch" of kosher salt
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·"just a pinch" of pepper
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2 tspthyme, fresh chopped
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2 tsporegano, fresh chopped
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1/2 ccelery, minced
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1 cleeks, white and green parts
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2 Tbspdry sherry
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2 Tbspchives, minced
How to Make Five Lilies Chowder
- In a medium saucepan, heat the olive oil.
- Add the onions, shallots and garlic and saute until they just begin to color.
- Transfer half of the onion mixture to a blender or food processor.
- Puree and return to the pan.
- Add the wine, bay leaf and stock and simmer for 10 minutes.
- Season with salt and pepper.
- 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.
- Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base.
- Bring to a simmer and simmer for 2 minutes - Do not overcook, the vegetables should retain their crunchy texture.
- Remove the bay leaf, stir in the chives.
