Created by MsPia on July 15, 2014
Step 1: In a large stockpot, sauté all vegetables in the butter for about 10 minutes or until wilted. Add flour to make a roux, and then add hot chicken stock and remaining ingredients, except for last 6.
Step 2: Simmer for 30 minutes.
Step 3: For cilantro cream: Put all ingredients in a blender except for chopped scallions and blend until smooth. Put cream in a squeeze bottle or a baggie with one corner snipped off.
Step 4: Put soup in individual serving bowls. Garnish with cilantro cream and chopped scallions.