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Four-Onion Chowder

Source of Recipe

Jodhi1 1999


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1445.1

List of Ingredients

3 tablespoons butter or olive oil
3 leeks, trimmed, split lengthwise, rinsed well and chopped
1 Bermuda onion, thinly sliced
2 large shallots, thinly sliced
2 cloves garlic, finely chopped
1/4 cup white wine
3 1/2 cups chicken stock
2 tablespoons fresh thyme leaves
1/2 cup low-fat ricotta
1/2 cup buttermilk
Salt and freshly ground black pepper, to taste
1/4 pound slice ham, cut into 1/4-inch dice
1/4 pound boneless, skinless chicken breast, cooked and cut into 1/4-inch dice
1/2 pound red potatoes, cooked and cut into 1/4-inch dice
4 scallions, trimmed and chopped


Recipe

Heat the butter or oil in heavy-based saucepan. Add the leeks, onion, shallot and garlic. Saute over medium heat for a minute just to coat the onions with the butter. Pour in the wine and 1 cup chicken stock. Bring to a boil. Add the thyme, lower the heat, cover the pan and simmer for 15 minutes or until onions are very soft.

In a mixing bowl whisk together the ricotta and buttermilk. When the onions are soft, add the ricotta mixture to pan, stirring constantly, and return the soup to a boil.

Remove from heat and puree the soup in small batches in a blender (a food processor will not produce a creamy consistency). The soup should be very smooth.

Return it to pan and add the remaining chicken stock, stirring it in 1/2 cup at a time, until the soup is the desired consistency. Add salt and pepper, then stir in the ham, chicken and potatoes.

Ladle into bowls and garnish with scallions. Serve at once with toasted pita crackers.

Serves four.