Five Lilies Chowder

Name: Five Lilies Chowder
Yield: Serves 8
Ingredients: Gremolata for garnishing (optional); 2 teaspoons finely chopped fresh thyme or 1 teaspoon dried; 2 teaspoons finely chopped fresh thyme or 1 teaspoon dried; 2 teaspoons finely chopped fresh oregano or 1 teaspoon dried; 2 teaspoons finely chopped fresh oregano or 1 teaspoon dried; ½ cup finely diced celery; 1 cup finely sliced leeks, both white and tender green parts; 2 tablespoons dry sherry; 2 tablespoons minced fresh chives; 1 cup dry white wine; 1 tablespoon chopped garlic; 6 cups rich Chicken Stock or Mushroom Stock; 1 bay leaf; Kosher or sea salt and freshly ground pepper; 6 cups rich Chicken Stock or Mushroom Stock; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 3 tablespoons olive oil; ¼ cup sliced shallots; 4 cups diced yellow onions

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

The “Five Lilies” here refers to the onions, shallots, leeks, garlic, and chives—all members of the lily, or allium, family. In addition to being very tasty, this soup is low in fat. The trick to this dish is not to overcook the vegetables added at serving time; they should have some crunch left. To turn this into a main-course soup, add some cooked wild rice, sautéed mushrooms, or any other favorite vegetable, or a combination.

Ingredients

Main course
Gluten-free
Soup

Ingredients

Method