Thinly slice the green onions keeping the light green and white slices separate from the dark green slices. Melt the butter in a medium soup pot and add the white and light green onions along with the minced garlic. Saute until all becomes soft and fragrant.
Stir in the bread cubes and add the chicken broth, salt and pepper. Bring up to a boil and then down to a simmer. Simmer for about 10 minutes, stirring occasionally.
Use an immersion blender to puree the soup and then stir in the cream and dark green slices of the onions. Bring up to a simmer and stir in the lemon juice and parmesan.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!