Remove stem from daylily buds. Wash and drain. Coarsely chop buds.
In a saucepan, heat oil over med heat. Saute shallots and garlic for 2 min, then add daylily buds and broth. Simmer 5 min. Pour through a colander, reserving the cooking liquid. Puree half of the solids from the cooking, reserving the other half whole.
In a large saucepan, melt butter. stir in flour, lemon peel. salt and papper and thyme. Add reserved cooking liquid. cook, stirirng, util thickened. Stir in pureed daylily mixture. coarsely chopped daylily buds, and cream. Heat through - do not boil. Serve warm.
Originally Submitted
7/25/2009
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