six lilies soup

Name: SIX LILIES SOUP
Prep time: 25 min
Cook time: 1 h
Yield: 20
Cuisine: American
Ingredients: 2 medium leeks,cut in half and sliced thin,just the white part; 5 medium shallots chopped medium; 1/3 cup(s) garlic,minced; 1 bunch(es) green onions, chopped; 1/2 cup(s) chives, dried; 5 medium onions, yellow; 3 quart(s) chicken stock; 1 quart(s) heavy cream; - salt and pepper to taste; 1/3 cup(s) diced red peppers for garnish

(1 RATING)

51 Pinches 1 Photo

Karl Strasser

clearwater, FL

Updated on Dec 27, 2012

This is one of my favorite cream soups.

Rate

prep time 25 Min

cook time 1 Hr

method Stove Top

yield 20 serving(s)

Ingredients

2 medium leeks,cut in half and sliced thin,just the white part
5 medium shallots chopped medium
1/3 cup garlic,minced
1 bunch green onions, chopped
1/2 cup chives, dried
5 medium onions, yellow
3 quarts chicken stock
1 quart heavy cream
- salt and pepper to taste
1/3 cup diced red peppers for garnish

How To Make six lilies soup

Step 1

Saute 1,2,3,4,6,Do not brown.Heat chicken stock to a simmer and add the sauted ingredients.Simmer for 15 minutes and add heavy cream.Then add the scallions and chives.

Step 2

Then add one cup of blond roux and stir until you get a med consistance.Simmer about 15 more minutes. Add salt and pepper to taste.
Step 3

Laddel into cups or bowls and garnish with diced red peppers and serve.
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