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Five Lilies Chowder

Submitted by: Mary on 10/05/2003
1830 views
2.52 avg rating
139 votes
 
 
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Ingredients

3 T Olive oil
4 C Diced yellow onions
1/4 C Sliced shallots
1 T Chopped garlic
1 C Dry white wine
1 Bay leaf
6 C Chicken stock
Salt & pepper to taste
1 t Dried thyme
1 t Dried oregano
1/2 C Minced celery
1 C Leeks, both white & tender green parts
2 T Dry sherry
2 T Minced chives


Gremolata garnish:

1 clove Garlic, crushed
1 t Grated orange rind
1 t Grated lemon rind
Salt & peper to taste

Directions

In a medium saucepan, heat the olive oil.



Add the onions, shallots and garlic and saute until they just begin to color.



Transfer 1/2 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.



Just before serving, add the thyme, oregano, celery, leeks, and sherry to the hot soup. Bring to a simmer and simmer for 2 minutes. Do not overcook, the vegetables should retain their crunchy texture.



Remove bay leaf, stir in the chives and garnish with a sprinkling of the gemolata garnish.

Servings

8

Calories

8

Time to prepare

30 minutes

Difficulty

Easy
 

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