Tested till perfect Five Lillies Soup

Five Lillies Soup

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 tbsp 2tbspolive oil
  • 4 cup 4cupchopped oniononions
  • 1 cup 1cupfinely chopped celery
  • 1/3 cup 1/3cupsliced shallotshallots
  • 2 2clove garliccloves of garlic, minced
  • 1 tbsp 1tbspchopped fresh thyme leaffresh thyme leaves
  • 2 tsp 2tspchopped fresh marjoram
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 5 cup 5cupchicken stock or vegetable stock
  • 1 cup 1cupsliced leekleeks, white and light green parts only
  • 3/4 cup 3/4cupdry white wine
  • 1 1bay leafbay leaves
  • 1 tbsp 1tbspsherry vinegar


  • 2 tbsp 2tbspfresh chives, chopped
  • 1 1clove garliccloves of garlic, minced
  • 1 tbsp 1tbsplemon rind, finely grated
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In saucepan, heat oil over medium-high heat; cook onions, celery, shallots, garlic, thyme, marjoram, salt and pepper until completely softened and just beginning to turn golden, about 10 minutes.

Transfer half of the mixture to blender or food processor; purée until smooth.

Return to pan. Add stock, leeks, wine and bay leaf; bring to boil. Reduce heat and simmer until leeks are tender-crisp, about 10 minutes. Discard bay leaf. Stir in vinegar. Ladle into warmed soup bowls.

Topping: Mix together chives, garlic and lemon rind. Sprinkle in mound in centre of each bowl.

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