1. Sweat the onion in the butter, until transparent.
2. Add chicken broth, garlic, thyme, bay leaf and cloves. Simmer for 30 minutes.
3. Using a mixer or blender, blend until the mixture is velvety.
4. Slowly cook the cream without boiling and season to taste. When hot, remove from heat and whisk with a whisk to create a foamy liquid.
5. Pour velvety into glass cups. Using a spoon, add the cream and garnish with chives.
6. Serve with bread baguette croutons.