Preparation:
heat olive oil in a skillet, over a moderate flame add onions and shallots heat and stir for 3-4 minutes, until softened and just beginning to color remove from heat puree half of the onion mixture in a food processor or blender add pureed mixture back into pan with remaining onion mixture stir in chardonnay, bay leaf, and vegetable stock bring to a boil, reduce heat, and simmer for 10 minutes season to taste with salt and pepper cover and chill until just before service to serve: heat soup just to a simmer add thyme, oregano, celery, leek, and sherry bring to a boil, reduce heat, and simmer for 2 minutes remove and discard bay leaf ladle into warmed soup bowls sprinkle with chives combine garlic, parsley, and lemon zest-mix well place a small bit of garlic mixture atop each serving serve hot |
