Finely chop the onion and garlic greens and sauté in olive oil until translucent.
Dust with flour and fry lightly, deglaze with the vinegar (if you cook with alcohol, you can use wine instead).
When the vinegar has reduced a bit, add the hot broth and the cream and season.
Bring everything to a boil once, then reduce heat. Add the finely chopped lovage leaves and let them steep briefly.
Then whisk everything with a hand blender. In the meantime, cut the puff pastry into strips about 1 cm wide, untwist lengthwise and bake briefly at 200 °C in the oven.
Select the chive buds and prepare them.
Add the double cream to the soup and blend again briefly.
Pour into warmed plates, decorate with lovage leaves, garlic buds and the puff pastry sticks.