Whatever you decide to call this soup, it’s not only simple to prepare, but healthy and delicious as well.
By Chris Scheuer
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.Print
Crescentia "Chris" Scheuer is the creator of The Café Sucré Farine food blog, which has been hugely successful since its inception in March 2011. Her recipes are seen on Foodgawker, TasteSpotting, Gourmet Live, Bon Appétit Bloggers, Foodista and other international food sites. Her inspiration for creating new, innovative cuisine comes from an insatiable curiosity, a love of travel and family connections in the UK. She has taught cooking classes in Raleigh, NC, USA.