Five Lilies Chowder

Directions

In a medium saucepan, heat the olive oil.

Add the onions, shallots and garlic and sauté until they just begin to color.

Transfer half of the onion mixture to a blender or food processor.

Purée and return to the pan.

Add the wine, bay leaf and stock and simmer for 10 minutes.

Season with salt and pepper.

Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base.

Bring to a simmer and simmer for 2 minutes.

Do not overcook, the vegetables should retain their crunchy texture.

Remove the bay leaf, stir in the chives and garnish with a sprinkling