Make ahead note:

The soup is great served cold or hot. In either case, it can be made ahead. Depending on how far ahead you make the soup, you may decide not to use the bacon bits on top. In either case, use the chives.

Ingredients:

• 4 oz. smoked bacon, cut into thin slices
• 1/2 cup unsalted butter
• 3 Lbs Vidalia or other sweet onions, thinly sliced
• 8 cloves of garlic, peeled
• 2 cups dry white wine
• 4 cups chicken stock
• 1 bay leaf
• 1 Tbl fresh thyme or 1 tea dry
• 1/2 cup crème Fraiche or heavy cream
• Zest of 2 lemons
• Tabasco or other hot sauce to taste
• Dash of nutmeg
• 3 Tbl chives cut into 1/4" slices
• Salt and pepper to taste

Cook the bacon in a deep pot or casserole until crisp. Remove and place on paper towels to drain. Reserve. Add the butter and onions to the pan and cook until the onions are translucent. Add the whole cloves of garlic and cook until the onions are very lightly colored. Add the wine, chicken stock, bay leaf and thyme. Bring the mixture to a boil. Turn down the heat and simmer for 30 minutes.

Using a blender stick puree the mixture in the pot. You can also puree in a food processor or blender. Whisk in the cream. Add the salt, pepper, Tabasco, nutmeg, and lemon zest. Taste and adjust. Serve topped with the chives and the reserved bacon bits.

Serves 8-10