| 1 | In a medium saucepan, heat the olive oil. |
| 2 | Add the onions, shallots and garlic and saute until they just begin to color. |
| 3 | Transfer half of the onion mixture to a blender or food processor. |
| 4 | Puree and return to the pan. |
| 5 | Add the wine, bay leaf and stock and simmer for 10 minutes. |
| 6 | Season with salt and pepper. |
| 7 | (the soup base may be prepared in advance to this point and stored refrigerated for up to 3 days or frozen indefinitely and reheated before finishing). |
| 8 | Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base. |
| 9 | Bring to a simmer and simmer for 2 minutes. |
| 10 | Do not overcook, the vegetables should retain their crunchy texture. |
| 11 | Remove the bay leaf, stir in the chives and garnish with a sprinkling of the gremolata. |
| 12 | Yield: 8 serving |
| 13 | recipe by : cooking right show#cr9661 |
