Ingredients:

• 4 tbsp – Butter
• 2 – yellow onions, sliced
• 3 – leeks, white part only, sliced
• 4 – shallots, sliced
• 6 – green onions, white part only, sliced
• 6 – Garlic cloves, chopped
• 4 cups – reduced sodium Chicken stock
• 1 cup – heavy Cream
• 1/2 tbsp – Cilantro
• 1/2 tbsp – Mint leaves chopped
• 1 tsp – minced Garlic
• 4 – French bread slices
• 2 tbsp – grated parmesan cheese
• white pepper
• salt to taste

Method:

1. In a large stockpot, over medium-low heat, melt butter.
2. Add the onions, leeks, shallots, green onions and garlic and cook until softened, stirring occasionally.
3. Add the chicken stock, cream and cook for 10 minutes.
4. Season with salt and pepper.
5. In a food processor or blender, puree the soup and strain through a fine-mesh sieve, pushing to extract as much puree as possible.
6. Garnish with minced cilantro and mint leaves.
7. Meanwhile, preheat the oven to 350 degrees F.
8. Spread the minced garlic on the bread, top with parmesan and bake until golden brown.
9. Float on top of the soup.
10. Serve hot.

Recipe courtesy of Bramaramba Chandrashekar