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Thursday, Oct. 28, 2010 02:59 pm

Creamy five lilies soup


Here’s a creamy soup that delivers a rich satisfying mouth feel without any cream. Onions are members of the lily family, which gives the soup its name. It can be made up to several days ahead.

  • 4 c. sliced yellow or white onions,
  • NOT super-sweet
  • 1/2 c. sliced shallots
  • 12 cloves garlic, sliced
  • 6 T. unsalted butter, divided
  • 4 c. chicken stock, or other stock such as beef or vegetable
  • 2 c. leeks, white part only, thinly sliced
  • Salt and freshly ground white pepper to taste
  • Thinly sliced scallions for garnish

In a large skillet, melt 4 T. of the butter over medium high heat and stir in the onions, shallots and garlic. Cover the pan and let the vegetables sweat until softened and translucent, about 5 minutes. Uncover the pan, reduce the heat, and continue to cook, stirring occasionally, until the vegetables are golden brown and caramelized, 15-30 minutes.

Add the stock to the pan and stir the bottom to scrape up any browned bits. You may wish to let the mixture cool a bit before puréeing, especially if using a blender or food processor, otherwise it can explode with the releasing heat. Purée the mixture in a blender, food processor, or with a hand held blender until creamy.

Melt the remaining butter in the skillet and add the leeks. Cover the pan and let them sweat until translucent, then uncover the pan and continue to cook, stirring occasionally, until they are softened but not browned, about 5 minutes.

 Return the puréed mixture to the skillet, season to taste with salt and pepper, and heat through. Garnish with the sliced scallions. Serves 6.

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