prep time
10 Min
cook time
1 Hr 15 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1/2 cup butter
- 4 large onions chopped
- 2 leeks white parts chopped
- 6 shallots chopped
- 3 green onions white and dark green parts separated and chopped
- 6 cloves garlic minced
- 4 cups chicken stock
- 3 cups beef stock
- 2 cups heavy cream
- salt and pepper to taste
- 2 tablespoons cornstarch
- 4 tablespoons water
How To Make four lily soup
-
Step 1In a large pot add the butter and let it melt. Add the onions, leeks, shallots, green onion white and light green parts only, and garlic. Simmer over low heat for 20 minutes.
-
Step 2Add the chicken and beef broth and turn the heat to high. Bring to a boil reduce the heat to medium and let cook 45 minutes to reduce.
-
Step 3Add the mixture to a food processor and puree until smooth. Add back to pot and add the heavy cream. Taste and season with salt and pepper. Mix the cornstarch and water together and whisk into the soup to thicken. Garnish with the dark green parts of green onion
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