Triple Green Onion Chowder
|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|
|Thin lemon slices||4|
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.