2 1/2 tb Butter 3 Green onions chopped 2 Celery; stalks,sliced 2 c Chicken stock 1/2 c Heavy cream 1/8 ts Cardamom;ground (or nutmeg) Salt White pepper Minced parsley as garnish
Instructions
Melt the butter in a saucepan over high heat and add the onion, carrot and celery. Stir to coat. Blend in the stock. Bring to a boil, then reduce the heat to medium. Cover and simmer until veggies are soft. (about 30 min) Put this mixture in a food processor, or blender and process till pureed. Return mixture to the pan, add the cream and seasonings and heat over low heat until warmed through, stirring constantly, and not allowing the mixture to boil. Spoon into soup cups and sprinkle with the parsley. Serve immediately. Sometimes I steam some sliced carrots until just tender and serve them in this creamed soup it really adds to the flavor! Barb Day.
