Fetzer Five Lily Chowder

Course : Chowders
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


6 cups yellow onion
1/4 cup shallot
1 teaspoon olive oil
1/2 cup chardonnay wine
1 piece bay leaf
5 cups vegetable stock
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh thyme
2 teaspoons fresh oregano
1/2 cup celery
1 cup leeks -- white part only
2 teaspoons dry sherry
2 teaspoons chives
1 teaspoon garlic
2 teaspoons flat-leaf parsley
2 teaspoons lemon zest

Preparation / Directions:

heat olive oil in a skillet, over a moderate flame add onions and shallots heat and stir for 3-4 minutes, until softened and just beginning to color remove from heat puree half of the onion mixture in a food processor or blender add pureed mixture back into pan with remaining onion mixture stir in chardonnay, bay leaf, and vegetable stock bring to a boil, reduce heat, and simmer for 10 minutes season to taste with salt and pepper cover and chill until just before service to serve: heat soup just to a simmer add thyme, oregano, celery, leek, and sherry bring to a boil, reduce heat, and simmer for 2 minutes remove and discard bay leaf ladle into warmed soup bowls sprinkle with chives combine garlic, parsley, and lemon zest-mix well place a small bit of garlic mixture atop each serving serve hot


Nutritional Information:

167 Calories (kcal); 3g Total Fat; (16% calories from fat); 6g Protein; 30g Carbohydrate; 2mg Cholesterol; 1088mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chowders Recipes