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    Five Lilies Chowder


    Source of Recipe


    the web

    List of 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

    Recipe



    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.

    Serves 8.

 

 

 


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