- 6 – 8 large onions, diced
- 4 oz butter
- 2 cloves garlic, chopped
- 4 cups vegetable stock
- (vegetable bouillon cubes may be dissolved in 4 cups water)
- 2 tbsp fresh or dried parsley
- 1 tsp all purpose seasoning
- 1 cup heavy cream
- 4 blades chives, sliced
- Salt and pepper to taste
Melt butter over low – medium heat in a large saucepan.
Add the onions and cook until translucent approximately 10 minutes, stirring occasionally. Do not let brown.
Add the garlic and cook for 2 more minutes.
Add the vegetable stock and bring to a boil.
Add the chives, parsley, all purpose seasoning, salt and pepper. Reduce heat to medium and let cook for 10 more minutes. Remove from heat. Let mixture cool slightly.
Puree the mixture in a food processor or blender in batches.
Return the soup to a low heat and add the cream. Taste to season and let simmer for 5 minutes. Serve hot.