Triple Green Onion Chowder Recipe
Ingredients
| Leeks | 6 Large | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 2 1/2 Tablespoon | |
| Chicken broth | 6 Cup (16 tbs) | |
| Thyme leaves | 1/2 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Green onions | 3 Cup (16 tbs), thinly sliced | |
| Lemon peel | 3/4 Teaspoon, grated | |
| Lemon juice | 2 Tablespoon | |
| Whipping cream | 1/2 Cup (16 tbs), Whipped | |
| Whole chives | ||
| Thin lemon slices | ||
Directions
Trim and discard ends and tops of leeks, leaving about 3 inches of green leaves.
Discard tough outer leaves.
Split leeks lengthwise; rinse well, then thinly slice crosswise.
Melt butter in a 5- to 6-quart pan over medium heat.
Add leeks and cook, stirring often, until very soft, about 20 minutes.
Stir in flour.
Add broth, thyme, and white pepper.
Bring to a boil, stirring occasionally; add onions and cook just until they turn bright green.
Stir in lemon peel and lemon juice.
Ladle into 4 to 8 bowls.
Garnish with whipped cream, chives, and lemon slices.
Discard tough outer leaves.
Split leeks lengthwise; rinse well, then thinly slice crosswise.
Melt butter in a 5- to 6-quart pan over medium heat.
Add leeks and cook, stirring often, until very soft, about 20 minutes.
Stir in flour.
Add broth, thyme, and white pepper.
Bring to a boil, stirring occasionally; add onions and cook just until they turn bright green.
Stir in lemon peel and lemon juice.
Ladle into 4 to 8 bowls.
Garnish with whipped cream, chives, and lemon slices.
Chef
