Melt butter in a heavy soup pot over medium heat. Add leeks, shallots and onions and cook, stirring frequently, for 15 to 20 minutes, until deep golden. Add sherry and cook for 1 minute more. Stir in broth and garlic. Bring to a simmer and cook, uncovered, for 20 minutes.

You may either leave the soup chunky or push the soup through a food mill or puree in a food processor until smooth. Season to taste with salt and pepper.

Preheat oven to 425° F. Ladle soup into individual ramekins or soup bowls. Combine cheeses and top each cup of soup with a layer of cheese, making sure to distribute the cheese all the way to the edges of the cups. Sprinkle each with chopped parsley.

Using a biscuit cutter or a sharp knife, cut 8 rounds from the puff pastry, 1-1/2 inches larger than the opening to your ramekins. Very lightly brush each round with egg wash. Lay a pastry round, egg wash side down, over each of the ramekins and press down around the outer edges to seal well. Brush the tops lightly with the egg wash and bake for 20 to 25 minutes, or until the top is golden brown.

Special notes:

PCC sells several excellent brands of chicken and vegetable broth. You may use these “as is” or make your own. I have included a recipe for a rich homemade chicken stock that works beautifully here.