2 tbsp. butter
6 green onions, chopped (including green tops)
4 lg. carrots, sliced
2 lg. celery stalks, sliced
2 c. rich chicken stock
1/2 c. whipping cream or Half and Half
Salt and pepper
Chopped parsley (garnish)

Melt butter in large saucepan over high heat. Add onion, carrot, and celery, stir to coat. Blend in chicken stock. Bring to boil over high heat. Reduce heat to medium, cover and simmer until vegetables are soft, about 30 minutes. Transfer mixture to blender and puree. Return to pan. Add cream, salt, pepper and stir over low heat until warmed through; do NOT boil. Ladle into individual bowls and sprinkle with parsley. Serve immediately. Makes 4 cups.