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Triple Green Onion Chowder

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Ingredients
  Leeks 3 Pound (6 Large Sized)
  Butter/Margarine 1⁄8 Pound (1/4 Cup)
  All purpose flour 2 1⁄2 Tablespoon
  Homemade chicken broth/1 large can of 49 1/2 ounce regular-strength chicken broth 6 Cup (96 tbs)
  Dry thyme leaves 1⁄2 Teaspoon
  White pepper 1⁄8 Teaspoon
  Thinly sliced green onions 3 Cup (48 tbs)
  Grated lemon peel 3⁄4 Teaspoon
  Lemon juice 2 Tablespoon
  Whipping cream 1⁄2 Cup (8 tbs), whipped
  Chives 1 Teaspoon
  Thin lemon slices 4
Directions

Trim and discard ends and tops of leeks, leaving about 3 inches of green leaves.
Discard tough outer leaves.
Split leeks lengthwise; rinse well, then thinly slice crosswise.
Melt butter in a 5- to 6-quart pan over medium heat.
Add leeks and cook, stirring often, until very soft, about 20 minutes.
Stir in flour.
Add broth, thyme, and white pepper.
Bring to a boil, stirring occasionally; add onions and cook just until they turn bright green.
Stir in lemon peel and lemon juice.
Ladle into 4 to 8 bowls.
Garnish with whipped cream, chives, and lemon slices.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Onion

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