Four Lily Soup Recipes

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FOUR LILY SOUP



Four Lily Soup image

nice creamy soup

Provided by barbara lentz @blentz8

Categories     Vegetable Soup

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

FIVE LILY SOUP



Five Lily Soup image

This is a wonderful vegetarian version of French onion soup (no beef stock), using five different members of the onion family. I always use my Rich Brown Vegetable Stock, but you could use a good canned vegetable stock, and if not part of a vegan meal, enjoy with garlic croutons with melted cheese! Mmmmm!

Provided by EdsGirlAngie

Categories     Clear Soup

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 large onion, thinly sliced
2 leeks, white part only,chopped
3 large shallots, minced
3 cloves garlic, minced
3 green onions, sliced
4 cups rich brown vegetable stock (This is one of my posted recipes; but you can use another good vegetable stock.)
1/2 tablespoon soy sauce or 1/2 tablespoon tamari soy sauce
1/2 tablespoon molasses
3/4 teaspoon salt

Steps:

  • Saute onion and leeks in olive oil until soft.
  • Add shallots, garlic and green onions and cook slowly for about 30 minutes, stirring occasionally, until vegetables are soft, cooked down and browned.
  • Add stock, soy sauce and molasses.
  • Scrape up browned bits, bring to a boil, then turn down heat and simmer partly covered for 30 minutes (less if you like firmer vegetables).
  • If not a vegan meal, this soup can be served with garlic bread croutons with melted cheese.

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