Five Lillies Soup

By The Canadian Living Test Kitchen

20 people added this to their Recipe Box

This recipe makes 8 servings

Ingredients

2 tbsp olive oil 2 2tbsp tbspolive oil
4 cup chopped onions 4 4cup cupchopped oniononions
1 cup finely chopped celery 1 1cup cupfinely chopped celery
1/3 cup sliced shallots 1/3 1/3cup cupsliced shallotshallots
2 cloves of garlic , minced2 2clove garliccloves of garlic, minced
1 tbsp chopped fresh thyme leaves 1 1tbsp tbspchopped fresh thyme leaffresh thyme leaves
2 tsp chopped fresh marjoram 2 2tsp tspchopped fresh marjoram
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
5 cup chicken stock 5 5cup cupchicken stock or vegetable stock
1 1cup cupsliced leekleeks, white and light green parts only
3/4 cup dry white wine 3/4 3/4cup cupdry white wine
1 bay leaf 1 1bay leafbay leaves
1 tbsp sherry vinegar 1 1tbsp tbspsherry vinegar
Topping:
2 tbsp fresh chives , chopped2 2tbsp tbspfresh chives, chopped
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 tbsp lemon rind , finely grated1 1tbsp tbsplemon rind, finely grated

Preparation

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.

Keywords : Soup; Celery; Onions; Boil/Simmer; Vegetable broth;

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