Five Lilies Chowder

Name: Five Lilies Chowder
Ingredients: 3 Tbsp olive oil; 4 c yellow onion, diced; 1/4 c shallots, sliced; 1 Tbsp garlic clove, chopped; 1 c white wine, dry; 1 bay leaf; 6 c chicken stock; "just a pinch" of kosher salt; "just a pinch" of pepper; 2 tsp thyme, fresh chopped; 2 tsp oregano, fresh chopped; 1/2 c celery, minced; 1 c leeks, white and green parts; 2 Tbsp dry sherry; 2 Tbsp chives, minced

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By Jessica Hannan
@PansyAlvaris

Hmm this sounds good. Caught my eye because my mom is a Lillie and my daughter a Lilith

Rating:

★★★★★ 1 vote5

Ingredients

3 Tbsp

olive oil
4 c

yellow onion, diced
1/4 c

shallots, sliced
1 Tbsp

garlic clove, chopped
1 c

white wine, dry
1

bay leaf
6 c

chicken stock
·

"just a pinch" of kosher salt
·

"just a pinch" of pepper
2 tsp

thyme, fresh chopped
2 tsp

oregano, fresh chopped
1/2 c

celery, minced
1 c

leeks, white and green parts
2 Tbsp

dry sherry
2 Tbsp

chives, minced
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How to Make Five Lilies Chowder

Step-by-Step

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.