Instructions: In a large Dutch oven, cook the bacon slowly until crisp. With a slotted spoon, remove the bacon to a plate covered with paper towels, set aside.

Add butter, onions and garlic to the pan, cover and cook over low heat, stirring often, until onions are translucent and slightly caramelized. Add the wine, stock, bay leaf and thyme; bring to a boil, then reduce heat and simmer 30 minutes.

Remove the bay leaf and puree the soup in a food processor or blender. Process in batches, if necessary. If a smoother texture is desired, pass the soup through the fine blade of a food mill or press through a fine mesh sieve. Chill completely.

When soup is chilled, whisk in the creme fraiche, cream or sour cream. Taste, then season with salt, white pepper, hot pepper sauce, nutmeg and dash of lemon juice, if desired. Serve chilled in bowls. Garnish with reserved bacon, croutons, chives and optional chive blossoms.

This recipe yields 8 servings.

Serving Ideas : To serve the soup hot, do not use sour cream. Instead, choose heavy cream or creme fraiche.

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