I came across this recipe last week at The Parsley Thief while I was doing my favourite past time - "StumbleUpon-ing". The title caught my eye, then the photo. A thick and creamy lily soup?
The only edilble lilies I know of are usually used in Chinese sweet dessert soup, it is clear and typically made of lily bulbs, red dates, lotus seeds and rock sugar. Turns out, the lily soup that I stumbled upon is an entirely different thing. It is a savoury onion soup made with shallots and garlic - all vegetables from the lily family. The name varies depending on the ingredients you use. You can use chives, spring onions, leeks and anything from the lily family and name it three lily soup, four lily soup, five lily soup...well, you get the idea.
For this recipe, I used equal amounts of sweet onions, red onions and shallots. Threw in one whole bulb of garlic and thicken the soup with equal amount of potatoes. I left out the half and half as it was creamy and thick enough with the potatoes. The wild boar loved it and said it's by the best soup he's had!
Four Lily SoupPrintable recipe
Adapted from The Parsley Thief
Prep time: 15 mins
Cook time: 45 mins
Yield: serves 2 as mains
- 130 g (about 1/2) red onion - cut into wedges
- 130 g (about 2 1/2 small) sweet onions - cut into wedges
- 130 g (about 6) shallots - cut into wedges
- 1 bulb garlic - peeled, leave in whole
- 130 g potatoes - coarsely chopped
- 5 g fresh thyme
- 2 1/2 cups chicken stock
- Freshly ground black pepper
- Preheat the oven to 220°C.
- Toss the onions, shallots & garlic with the olive oil in a mixing bowl. Sprinkle generously with some salt & freshly ground pepper, then transfer to a parchment lined baking sheet. Arrange in a single layer & roast for about 20 minutes, or until beginning to brown.
- Transfer the roasted vegetables to a medium stockpot & add in the chicken stock, chopped potato & thyme. Bring the soup to a boil, cover, reduce the heat & simmer for 20 minutes.
- Transfer to a food processor & puree the soup, in batches, if necessary.
- Pour back into the stockpot, check for seasoning. Serve hot, garnished with a pinch of thyme.