FOUR LILY SOUP

Four Lily Soup image

Provided by barbara lentz @blentz8

Number Of Ingredients 12

1/2 cup(s) butter
4 large onions chopped
2 leeks white parts chopped
6 shallots chopped
3 green onions white and dark green parts separated and chopped
6 clove(s) garlic minced
4 cup(s) chicken stock
3 cup(s) beef stock
2 cup(s) heavy cream
salt and pepper to taste
2 tablespoon(s) cornstarch
4 tablespoon(s) water

Steps:

In a large pot add the butter and let it melt. Add the onions, leeks, shallots, green onion white and light green parts only, and garlic. Simmer over low heat for 20 minutes.
Add the chicken and beef broth and turn the heat to high. Bring to a boil reduce the heat to medium and let cook 45 minutes to reduce.
Add the mixture to a food processor and puree until smooth. Add back to pot and add the heavy cream. Taste and season with salt and pepper. Mix the cornstarch and water together and whisk into the soup to thicken. Garnish with the dark green parts of green onion