Tiger Lilies, Calla Lilies and …..um….. Lilies of the Valley…. just teasing….well, kind of! Did you know that onions, shallots and leeks (along with Tiger Lilies, Calla Lilies and Lilies of the Valley), are members of the Liliaceae (Lily) family? That’s why I call it Three Lily Soup. I thought this name sounded much more fun and interesting than the original name; Leek and Potato Soup. And anyway, I couldn’t have pulled a trick on you with such a boring name, could I?
Whatever you decide to call this soup, I’m here to tell you that it’s not only simple to prepare, but healthy (no cream!) and delicious. I adapted the recipe from a wonderful cookbook that a sweet friend gave me when she visited Ireland several years ago. It’s aptly named Irish Pub Cooking and is loaded with fabulous, authentic Irish recipes from soups and stews to meat pies, breads and luscious desserts. The pictures are beautiful and totally drool-worthy!
Whenever I can, I try to reduce the fat in recipes without compromising flavor. This recipe called for four tablespoons of butter; I used one and added one tablespoon of extra virgin olive oil – a healthier fat. I also love to squeeze as many vegetables as I can into our diet, so I included celery, shallots and tiny green peas along with the potatoes, leeks and onions that the recipe called for. The peas add wonderful flavor, but also make the finished soup a lovely, soft green color.
Add some fresh herbs and perhaps a bit of crumbled bacon and you’ll be shocked at the “gourmet” look this simple soup will take on! Take a bit of time one of these crisp, cold winter days and surprise your friends and family with this delightful soup.
PrintThree Lilly Soup
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
Description
This Three Lily Soup combines leeks, onions, and shallots with potatoes and peas for a healthy, creamy soup without the cream. It’s a vibrant and flavorful dish perfect for cold winter days.
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 large onion, roughly chopped
- 2 medium leeks, white and pale green parts, roughly chopped
- 1 medium shallot, peeled and roughly chopped
- 3 stalks celery, roughly chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 1 teaspoon salt
- 4 cups vegetable or chicken broth
- 1 cup frozen green peas
- Fresh herbs, such as parsley or chives, for garnish
- Crumbled bacon, for garnish (optional)
Instructions
- Melt the butter in a large saucepan over medium heat. Add the olive oil, onions, shallots, leeks, garlic, celery, potatoes, and salt. Sauté gently for 8-10 minutes or until all vegetables are translucent and softened.
- Add the broth and bring to a boil. Reduce the heat and simmer for 15 minutes or until the potatoes are tender.
- Add the frozen peas and cook for an additional 5 minutes.
- Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the saucepan.
- Season to taste with additional salt and pepper if needed.
- Serve hot, garnished with fresh herbs and crumbled bacon if desired.
Notes
For a healthier version, the recipe uses olive oil and a small amount of butter. Adding peas not only enhances the flavor but also gives the soup a lovely green color. Garnish with fresh herbs and crumbled bacon for a gourmet touch. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4
- Sodium: 600
- Fat: 7
- Carbohydrates: 30
- Fiber: 4
- Protein: 4
- Cholesterol: 10
