five lilies chowder
(1 RATING)
Hmm this sounds good. Caught my eye because my mom is a Lillie and my daughter a Lilith
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Ingredients
- 3 tablespoons olive oil
- 4 cups yellow onion, diced
- 1/4 cup shallots, sliced
- 1 tablespoon garlic clove, chopped
- 1 cup white wine, dry
- 1 - bay leaf
- 6 cups chicken stock
- - "just a pinch" of kosher salt
- - "just a pinch" of pepper
- 2 teaspoons thyme, fresh chopped
- 2 teaspoons oregano, fresh chopped
- 1/2 cup celery, minced
- 1 cup leeks, white and green parts
- 2 tablespoons dry sherry
- 2 tablespoons chives, minced
How To Make five lilies chowder
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Step 1In a medium saucepan, heat the olive oil.
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Step 2Add the onions, shallots and garlic and saute until they just begin to color.
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Step 3Transfer half of the onion mixture to a blender or food processor.
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Step 4Puree and return to the pan.
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Step 5Add the wine, bay leaf and stock and simmer for 10 minutes.
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Step 6Season with salt and pepper.
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Step 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.
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Step 8Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base.
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Step 9Bring to a simmer and simmer for 2 minutes - Do not overcook, the vegetables should retain their crunchy texture.
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Step 10Remove the bay leaf, stir in the chives.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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