Five Lily Soup
Embrace the comforting flavors of Five Lily Soup, a rich and aromatic medley of five allium varieties—yellow onion, leeks, shallots, garlic, and scallions—that come together to create a harmonious blend of sweetness and depth. Perfectly balanced with fresh thyme, a hint of butter, and a gentle simmer in vegetable stock, this hearty soup offers a velvety finish with optional additions of potatoes for extra creaminess and a swirl of cream for indulgence. Garnished with vibrant chopped chives, this easy-to-make recipe is a celebration of simple ingredients elevated by thoughtful preparation. Ideal for cozy evenings or elegant entertaining, this allium-packed soup is a must-try for anyone seeking a warming, flavorful dish.
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Recipe Information
Ingredients
- 1 large yellow onion
- 2 medium leeks (white and light green parts)
- 3 small shallots
- 5 whole garlic cloves
- 4 stalks scallions (green onions)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 cups vegetable stock
- 2 medium potatoes (optional, for a thicker texture)
- 1 teaspoon fresh thyme
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cream (optional, for serving)
- 2 tablespoons chopped chives (optional, for garnish)
Instructions
Peel and finely dice the yellow onion.
Trim and rinse the leeks thoroughly to remove dirt, then slice into thin rings.
Peel and thinly slice the shallots.
Peel and mince the garlic cloves.
Slice the scallions into 1-inch sections, keeping both the white and green parts.
If using potatoes, peel and cut them into 1-inch chunks.
In a large soup pot, melt the butter with the olive oil over medium heat.
Add the onion, leeks, shallots, and garlic to the pot, and sauté for 8-10 minutes, stirring frequently, until softened and fragrant but not browned.
Add the sliced scallions to the pot and cook for another 2 minutes.
Pour in the vegetable stock and bring to a gentle simmer.
If using potatoes, add them to the pot at this stage, along with the thyme and bay leaf.
Season with salt and pepper, then cover the pot and let the soup simmer for 25-30 minutes, or until the potatoes (if added) are tender.
Remove the bay leaf. If desired, use an immersion blender to purée part of the soup for a creamier consistency, leaving some chunks for texture.
Taste and adjust seasoning with more salt or pepper if needed.
To serve, optionally swirl in a splash of cream and garnish with chopped chives.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 5948 mg | 259% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 46.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 452 mg | 35% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4854 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
