six lilies soup

(1 rating)
Recipe by
Karl Strasser
clearwater, FL

This is one of my favorite cream soups.

(1 rating)
yield 20 serving(s)
prep time 25 Min
cook time 1 Hr
method Stove Top

Ingredients For six lilies soup

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

How To Make six lilies soup

  • 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.
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