Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Butter |
| 2 cups | Chopped yellow onions |
| 4 | Leeks-white only |
| Cleaned and thinly sliced | |
| ½ cup | Chopped shallots |
| 4 | To 6 |
| Peeled/minced | |
| 4 cups | Chicken stock |
| 1 teaspoon | Dried thyme |
| 1 | Bay leaf |
| Salt and pepper to taste | |
| 1 cup | Heavy cream |
| 3 | Scallions -- trimmed |
| Cleaned | |
| Diagonally sliced | |
| Croutons -- for garnish | |
| Snipped chives -- for | |
| Garnish | |
| Garlic cloves- -- |
Melt butter in a pot. Add onions, leeks, shallots and garlic and cook covered for about 25 minutes-until tender. Add stock, thyme and bay leaf and season to taste with s & p. Bring to a boil, reduce heat and cook for 20 minutes. Strain soup and transfer the solids to a food processor and puree. Return puree to the pot. For a party, I prepare soup to this point and then it can sit until you are almost ready to serve (I don't know-30 minutes?) Over medium heat, whisk in heavy cream and bring to a simmer. Add scallions and simmer for 5 minutes. Ladle into bowls and top with croutons and chives. This soup is wonderfully delicate and I serve it frequently in the summer with fish and a lightly steamed veggie. Silver Palate.Serves 4- Recipe By : AXECLAN
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