“Five Lilies” Chowder
by:
This recipe is from Cook Right Show.
ingredients
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serves: 8
3 tb Olive oil
4 c Diced yellow onions
1/4 c Sliced shallots
1 tb Chopped garlic
1 c Dry white wine
1 leaf Bay
6 c Mushroom stock or rich
Chicken stock fat Removed Kosher Salt & Freshly Ground Black Pepper
2 ts Minced fresh thyme(Or 1ts Dried) 2 tsp Minced fresh oregano (Or 1 t Dried)
1/2 cup Minced celery
1 c Leeks, both white & tender
2 tb Green parts Dry sherry
2 tb Minced chives
Gremolata (See Note)
Servings Per Recipe: 8
Amount per Serving
Calories: 152
- Total Fat: 7.4 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 249.8 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2 g
- Sugars: 6.9 g
- Protein: 1.8 g
preparation
1. In a medium saucepan, heat the olive oil. Add the onions, shallots and garlic and saute until they just begin to color.
2. Transfer half 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.
3. Season with salt and pepper. (The 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.)
4. Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base.
5. Bring to a simmer and simmer for 2 minutes. Do not overcook, the vegetables should retain their crunchy texture.
6. Remove the bay leaf, stir in the chives and garnish with a sprinkling
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Mommy_loves_to_cook
October 18, 2011