Best Six Lilies Soup Recipes

SIX LILIES SOUP image

Provided by Karl Strasser

Time 1h25m

Number Of Ingredients 10

2 medium leeks,cut in half and sliced thin,just the white part
5 medium shallots chopped medium
1/3 c garlic,minced
1 bunch green onions, chopped
1/2 c chives, dried
5 medium onions, yellow
3 qt chicken stock
1 qt heavy cream
salt and pepper to taste
1/3 c diced red peppers for garnish

Steps:

1. Saute 1,2,3,4,6,Do not brown.Heat chicken stock to a simmer and add the sauted ingredients.Simmer for 15 minutes and add heavy cream.Then add the scallions and chives.
2. Then add one cup of blond roux and stir until you get a med consistance.Simmer about 15 more minutes. Add salt and pepper to taste.
3. Laddel into cups or bowls and garnish with diced red peppers and serve.

SIX LILIES SOUP image

Yield 8 first course

Number Of Ingredients 11

1 large onion, coursely chopped
1 large leek, coursely chopped
6 shallots, coursely chopped
4-6 garlic cloves, smashed with side of knife
6 green onions, coursely chopped
1/4 cup (1/2 stick) butter
3 cups chicken stock
3 cups beef stock
1 cup half and half
Pale dry sherry to taste
1/2 cup chopped chives

Steps:

In a large pot, sweat the onion, leek, shallots, garlic and green onions in the butter keeping the heat on low, placing a piece of parchment paper directly on top of the ingredients, and covering pot tightly for 20 minutes or so. This step allows the ingredients to release their moisture and flavor without their liquids evaporating. Add the stock and cook for 10 minutes. Remove from the heat and add the half and half and sherry and puree in a food procesor or blender. Garnish with chopped chives.