| 1 | Servings: 6 |
| 2 | melt butter in large stockpot over medium heat. |
| 3 | Add onion and saute" 1 to 2 minutes. |
| 4 | Reduce heat to low and add remaining ingredients except stock, cream and parsley. |
| 5 | Cook unti vegetables are soft but not brown, about 20-25 minutes. |
| 6 | add stock and bring to boil over medium high heat. |
| 7 | Reduce heat and simmer about 10 minutes. |
| 8 | Cook slightly. |
| 9 | transfer to blender of processor in batches and puree to smooth. |
| 10 | Taste and adjust seasonng. |
| 11 | Return to stockpot, place over medium heat and gradually stir in cream. |
| 12 | Heat through but do not boil. |
| 13 | Garnish with parsley. |
| 14 | from le cellier restaurant, santa montica, california. |
| 15 | Recipe |
