recipe name
recipe name

"Five Lilies" Chowder

"Five Lilies" Chowder

Currently we have no image
But you can add it!

Ingredients

  • 3 tbsp
  • 4 coffee
    Diced yellow onions
  • 1 coffee
    Sliced shallots
  • 1 tbsp
    Chopped garlic
  • 1 coffee
    Dry white wine
  • 1 leaf
  • 6 coffee
    Mushroom stock or rich
  • Chicken stock fat Removed Kosher Salt & Freshly Ground Black Pepper
  • 2 tsp
    Minced fresh thyme(Or 1ts Dried) 2 tsp Minced fresh oregano (Or 1 t Dried)
  • 1 cup
    Minced celery
  • 1 coffee
    Leeks, both white & tender
  • 2 tbsp
    Green parts Dry sherry
  • 2 tbsp
    Minced chives
  • Gremolata (See Note)

Cooking Directions

  1. In a medium saucepan, heat the olive oil. Add the onions, shallots and garlic and saute until they just begin to color.

  2. 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.

  3. 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.)

  4. Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base.

  5. Bring to a simmer and simmer for 2 minutes. Do not overcook, the vegetables should retain their crunchy texture.

  6. Remove the bay leaf, stir in the chives and garnish with a sprinkling

Additional Info

This recipe is from Cook Right Show.

Detailed nutritional info

  • Other2
    • 0.28mg
      Alpha-tocopherol:
    • 0.12mg
      Campesterol:
    • 0.5mg
      Delta-5-avenasterol:
    • 6.29mg
      Phytosterol:
    • 5.64mg
      Beta-sitosterol:
    • 0.03mg
      Stigmasterol:
  • Minerals
    • 0mg
      Copper, Cu:
    • 0.02mg
      Iron, Fe:
  • Proximates
    • 49.69kCal
      Calories:
    • 204.3kj
      Energy:
    • 5.52g
      Total Fat:
  • Lipids
    • 0.01g
      12:0:
    • 0.01g
      14:0:
    • 0.56g
      16:0:
    • 0.04g
      16:1 c:
    • 0.04g
      16:1 t:
    • 0.01g
      17:0:
    • 0.01g
      17:1:
    • 0.17g
      18:0:
    • 3.97g
      18:1 c:
    • 3.97g
      18:1 t:
    • 0.41g
      18:2 undifferentiated:
    • 0.41g
      18:2 n-6 c,c:
    • 0.04g
      18:3 undifferentiated:
    • 0.04g
      18:3 n-3 c,c,c (ALA):
    • 0.02g
      20:0:
    • 0.02g
      20:1:
    • 0.01g
      22:0:
    • 4.04g
      Fatty acids, total monounsaturated:
    • 0.45g
      Fatty acids, total polyunsaturated:
    • 0.79g
      Saturated Fat:
    • 0.01g
      cis 17:1:
    • 3.97g
      cis/trans 18:1 n-9:
    • 0.02g
      cis 20:1:
    • 0.02g
      24:0:
    • 4.04g
      Fatty acids, total cis monoenoic:
    • 0.45g
      Fatty acids, total cis polyenoic:
    • 0.04g
      Fatty acids, polyunsaturated, total Omega n-3:
    • 0.41g
      Fatty acids, polyunsaturated, total Omega n-6:
  • Vitamins
    • 0.28mg
      Vitamin E:
    • 3.18ug
      Vitamin K: