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.
- 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 large potatoes, peeled and roughly chopped
- 1 teaspoon sea salt
- 4 cups low sodium chicken broth
- 1 cup tiny frozen peas
- 1 teaspoon finely chopped fresh thyme
- sea salt and freshly ground black pepper, to taste
- sour cream, for garnish, if desired
- finely sliced fresh chives, for garnish, if desired
- cooked bacon bits, for garnish, if desired
- 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 veggies are translucent and softened.
- Add the chicken broth and bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the frozen peas along with the thyme and cook for one minute longer, then either transfer the mixture to a blender or food processor or use an immersion blender to puree the mixture until smooth.
- Return to the saucepan (if you used a regular blender or a food processor), Add sea salt and pepper, to taste. Keep warm until serving time. When ready to serve, ladle into bowls and top with sour cream, chives and chopped cooked bacon, if desired.