SIX LILIES SOUP

SIX LILIES SOUP image

Yield 8 first course

Number Of Ingredients 11

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1 large onion, coursely chopped
1 large leek, coursely chopped
6 shallots, coursely chopped
4-6 garlic cloves, smashed with side of knife
6 green onions, coursely chopped
1/4 cup (1/2 stick) butter
3 cups chicken stock
3 cups beef stock
1 cup half and half
Pale dry sherry to taste
1/2 cup chopped chives

Steps:

In a large pot, sweat the onion, leek, shallots, garlic and green onions in the butter keeping the heat on low, placing a piece of parchment paper directly on top of the ingredients, and covering pot tightly for 20 minutes or so. This step allows the ingredients to release their moisture and flavor without their liquids evaporating. Add the stock and cook for 10 minutes. Remove from the heat and add the half and half and sherry and puree in a food procesor or blender. Garnish with chopped chives.