The “5 Lillies” here relate to onions, shallots, leeks, garlic and chives – all members of the lily or allium family. In addition to being very tasty, this soup is very low in fat. The secret to this dish is not to overcook the vegetables; they should have some crunch left. To turn this into a main-course soup, add some cooked wild rice, sautéed mushrooms, and/or any other favorite vegetable.
Serves 6-8
3 tablespoons olive oil
4 cups diced yellow onions
1/4 cup sliced shallots
1 tablespoons chopped garlic
1 cup dry white wine
1 bay leaf
6 cups rich chicken or vegetable stock, fat removed
Kosher salt and freshly ground black pepper
2 teaspoons minced fresh thyme (or 1 teaspoon dried)
2 teaspoons minced fresh oregano (or 1 teaspoon dried)
1/2 cup minced celery
1 cup sliced leeks, both white and tender green parts
2 tablespoons dry sherry
2 tablespoons minced chives
Garnish: Gremolata (1 tablespoon minced garlic, 2 tablespoons minced parsley, and 2 tablespoons minced lemon zest, combined in a bowl)
In a medium saucepan, heat the olive oil. Add the onions, shallots, and garlic and sauté until they just begin to color. Transfer half the onion mixture to a blender or food processor. Purée and return to the pan. Add the wine, bay leaf, and stock and simmer for 10 minutes. 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.)
Just before serving, add the thyme, oregano, celery, leeks, and sherry to the hot soup base. Bring to a simmer and simmer for 2 minutes. Do not overcook; the vegetables should retain their crunchy texture. Remove the bay leaf, stir in the chives and garnish with a sprinkling of the gremolata.
Recommended Wine: Fume/Sauvignon Blanc is one of my favorite wines with many different vegetable dishes, but its herbal, flinty flavors particularly complement this one.
Revised 6/98
