Instructions: Place chicken broth, bay leaf and thyme in a saucepan. Bring to a boil, reduce heat and barely simmer, covered, for 15 minutes. Set aside.

Heat 3 tablespoons olive oil in a soup kettle. Add white and green onions. Cook over very low heat, stirring occasionally, for about 40 minutes. Do not brown.

Meanwhile, steam potatoes over boiling water in a covered pot for 10 minutes, or until tender. When onions are ready, add potatoes. Remove bay leaf and thyme from broth; add broth to vegetables in soup pot. Cook until heated through.

Puree mixture, in several batches if necessary, in a food processor until very smooth. Return to pan and reheat, adding salt and white pepper to taste.

Ladle soup into 4 to 6 shallow soup bowls. Drizzle about 1 teaspoon olive oil and 1 teaspoon balsamic vinegar over the soup in each bowl.

This recipe yields 7 cups for 4 to 6 servings.

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