"Five Lilies" Chowder

Title:
"Five Lilies" Chowder

Yield:
8 Servings

Categories:
Soups




Ingredients:





     3 tb Olive oil


     4 c  Diced yellow onions


   1/4 c  Sliced shallots


     1 tb Chopped garlic


     1 c  Dry white wine


     1    Bay leaf


     6 c  Mushroom stock or rich


          -Chicken stock; fat Removed


          Kosher Salt & Freshly Ground


          -Black Pepper


     2 ts Minced fresh thyme or


     1 ts Dried


     2 ts Minced fresh oregano or


     1 ts Dried


   1/2 c  Minced celery


     1 c  Leeks; both white & tender


          -Green parts


     2 tb Dry sherry


     2 tb Minced chives


          Gremolata; * See Note






 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@aol.com


 


 MM-Recipes Digest V3 #160


 


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


 http://www.erols.com/hosey.