Five Lillies Soup
17 people added this to their Recipe Box
Servings: 8
Ingredients:
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2 tbsp (25 mL) olive oil
4 cup (1 L) chopped onions
1 cup (250 mL) finely chopped celery
1/3 cup (75 mL) sliced shallots
2 cloves garlic, minced
1 tbsp (15 mL) chopped fresh thyme
2 tsp (10 mL) chopped fresh marjoram
1/2 tsp (2 mL) each salt and pepper
5 cup (1.25 L) chicken or vegetable stock
1 cup (250 mL) sliced leeks, white and light green parts only
3/4 cup (175 mL) dry white wine
1 bay leaf
1 tbsp (15 mL) sherry vinegar
Topping:
2 tbsp (25 mL) fresh chives, chopped
1 clove garlic, minced
1 tbsp (15 mL) lemon 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; pur?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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