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
Units
Scale
- 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