Courtesy of PureZing

Serves 6-8

INGREDIENTS:

¼ lb. nitrite-free bacon
½ cup butter
3 lbs. Vidalia (or other sweet onion), peeled and sliced thinly
8 cloves garlic, peeled and crushed with the flat of a knife
2 cups dry white wine
1 quart organic or homemade chicken stock
1 Tablespoon fresh thyme or, 1 teaspoon dried
2 small bay leaves
1 cup organic heavy cream
1 cup organic sour cream
3 Tablespoons fresh lemon juice
Sea salt and freshly ground pepper
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
1 cup fresh chives, finely chopped

DIRECTIONS:

Cook bacon in a Dutch oven until very crisp and browned.

Remove and drain on paper towels. Crumble and set aside.

Add butter to bacon drippings and sauté onion and garlic over low heat till onions start to caramelize. Add wine, stock, thyme and bay leaves. Bring to a boil, then lower heat and simmer for 30-40 minutes.

Cool slightly. Strain the soup: liquids in one bowl, solids in another. Remove bay leaves and puree solids until very smooth. Mix puree into reserved bowl of broth.

Chill for several hours. Just before serving, whisk in cold cream and sour cream. Add lemon juice, salt and pepper, nutmeg and cayenne.

Ladle into bowls that have been in the freezer to chill, and garnish with chives and bacon crumbles.