Five Lilies Chowder

• 3 tablespoons olive oil
• 4 cups onions yellow, diced
• 1/4 cup shallots sliced
• 1 tablespoon garlic chopped
• 1 cup white wine dry
• 1 each bay leaves
• 6 cups chicken broth
• 1 x kosher salt
• 1 x black pepper
• 2 teaspoons thyme fresh, minced
• 2 teaspoons oregano fresh, minced
• 1/2 cup celery minced
• 1 cup leeks tender
• 2 tablespoons sherry dry
• 2 tablespoons chives minced

1. In a medium saucepan, heat the olive oil.
2. Add the onions, shallots and garlic and saute until they just begin to color.
3. Transfer half of the onion mixture to a blender or food processor.
4. Puree and return to the pan.
5. Add the wine, bay leaf and stock and simmer for 10 minutes.
6. Season with salt and pepper.
7. Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base.
8. Bring to a simmer and simmer for 2 minutes.
9. Do not overcook, the vegetables should retain their crunchy texture.
10. Remove the bay leaf, stir in the chives and garnish with a sprinkling

olive oil, onions yellow, shallots, garlic, white wine, bay leaves, chicken broth, kosher salt, black pepper, thyme, oregano, celery, leeks tender, sherry dry, chives

Taken from recipeland.com/recipe/v/five-lilies-chowder-37160 (may not work)