Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Butter |
| 2 cups | Chopped yellow onions |
| 4 \N | Leeks-white only |
| \N \N | Cleaned and thinly sliced |
| ½ cup | Chopped shallots |
| 4 \N | To 6 |
| \N \N | Peeled/minced |
| 4 cups | Chicken stock |
| 1 teaspoon | Dried thyme |
| 1 \N | Bay leaf |
| \N \N | Salt and pepper to taste |
| 1 cup | Heavy cream |
| 3 \N | Scallions -- trimmed |
| \N \N | Cleaned |
| \N \N | Diagonally sliced |
| \N \N | Croutons -- for garnish |
| \N \N | Snipped chives -- for |
| \N \N | Garnish |
| \N \N | 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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