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 vote
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
How to Make Five Lilies Chowder
- 1In a medium saucepan, heat the olive oil.
- 2Add the onions, shallots and garlic and saute until they just begin to color.
- 3Transfer half of the onion mixture to a blender or food processor.
- 4Puree and return to the pan.
- 5Add the wine, bay leaf and stock and simmer for 10 minutes.
- 6Season with salt and pepper.
- 7The 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.
- 8Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base.
- 9Bring to a simmer and simmer for 2 minutes - Do not overcook, the vegetables should retain their crunchy texture.
- 10Remove the bay leaf, stir in the chives.
