\"five lilies\" chowder

8 Servings

Ingredients

QuantityIngredient
3tablespoonsOlive oil
4cupsDiced yellow onions
¼cupSliced shallots
1tablespoonChopped garlic
1cupDry white wine
1Bay leaf
6cupsMushroom stock or rich Chicken stock; fat Removed
Kosher Salt & Freshly Ground Black Pepper
2teaspoonsMinced fresh thyme or
1teaspoonDried
2teaspoonsMinced fresh oregano or
1teaspoonDried
½cupMinced celery
1cupLeeks; both white & tender Green parts
2tablespoonsDry sherry
2tablespoonsMinced chives
Gremolata; * See Note

Directions

In a medium saucepan, heat the olive oil. Add the onions, shallots and garlic and saute until they just begin to color. 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. 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.) Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base. Bring to a simmer and simmer for 2 minutes. Do not overcook, the vegetables should retain their crunchy texture. Remove the bay leaf, stir in the chives and garnish with a sprinkling of the gremolata. Yield: 8 serving Recipe By : COOKING RIGHT SHOW#CR9661 From: Dan Klepach Date: 04-14-96 Date: Sat, 1 Jun 1996 18:56:51 -0400 From: BobbieB1@...

MM-Recipes Digest V3 #160

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .