Four Lily Soup
nice creamy soup


  • 1/2 cbutter

  • 4 largeonions chopped

  • 2leeks white parts chopped

  • 6shallots chopped

  • 3green onions white and dark green parts separated and chopped

  • 6 clovegarlic minced

  • 4 cchicken stock

  • 3 cbeef stock

  • 2 cheavy cream

  • ·salt and pepper to taste

  • 2 Tbspcornstarch

  • 4 Tbspwater

How to Make Four Lily Soup

  1. 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.
  2. 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.
  3. 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


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