Soup's On: Chilled Cream of Vidalia Onion Soup

• 1/4 pound sliced bacon, chopped to 1/2" pieces
• 1/2 cup unsalted butter
• 3 pounds vidalia onions, peeled and sliced thin
• 8 cloves garlic, peeled
• 2 cups dry white wine
• 4 cups chicken stock
• 1 bay leaf
• 3 tablespoons lemon juice
• 1 teaspoon thyme
• 1 cup heavy cream
• 1 cup sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon tabasco
• 1/2 teaspoon nutmeg
• 1 cup sliced scallions
• 2 cups croutons

In a large Dutch oven cooked bacon slowly until crisp.  Remove bacon with slotted spoon and drain - reserve for garnish. Add butter, onions and garlic to bacon renderings.  Cover and cook on low heat, stirring often until onions are translucent, about 10 to 15 minutes.  Add wine, chicken stock, bay leaf -- bring to boil and simmer for 30 minutes. Strain mixture preserving both liquids and solids. Discard bay leaf and and purée the solids in a blender. Recombine purée and broth and chill.

Just prior to serving whisk in sour cream and heavy cream.  Season with lemon juice, pepper, Tabasco, salt and nutmeg. Serve in chilled bowls garnished with bacon, scallions and croutons.