Six-Onion Soup

This creamy, delicate soup uses the yellow onion and five of its
relatives-leeks, shallots, garlic, scallions and chives.
Long-simmered, the ingredients acquire a sweet, subtle flavor.

4 tbsp unsalted butter
3 medium onions, chopped
4 large leeks (white part only) sliced crosswise
4 ounces shallots, chopped (about 1/2 cup)
6 medium garlic cloves, minced
4 cups chicken stock or broth
1 tsp thyme
1 bay leaf
1 tsp freshly ground pepper
1 cup heavy cream
3 scallions, cut on the diagonal into 1/2 inch pieces
Salt
Croutons (preferably homemade and chopped fresh chives, for garnish)

Melt the butter in a heavy medium saucepan. Add the onions, leeks,
shallots and garlic. Cover and cook over low heat, stirring
occasionally, until the vegetables are softened and translucent, about
25 minutes. Add the stock, thyme, bay leaf and pepper. Bring to a
boil, reduce the heat to low and simmer, partially covered, until the
vegetables are very soft, about 20 minutes. Strain the soup into a
large bowl, reserving the solids in a sieve. Transfer these solids
plus 1 cup of the liquid to the bowl of a blender or food processor.
Purée until smooth. Return the purée and the remaining strained liquid
to the saucepan, stir in the cream and scallion pieces and simmer for
3 to 5 minutes., until the scallions are wilted. Season with salt to
taste. Serve garnished with croutons and chives. 4 to 6 servings.




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