Instructions: In a large stockpot, saute all vegetables in the butter for about 10 minutes or until wilted. Add flour to make a roux, then add hot chicken stock and remaining ingredients. Simmer for 10 minutes.

For cilantro cream: Put all ingredients in a blender and blend until smooth. Put cream in a squeeze bottle or a baggie with one corner snipped off.

Put soup in individual serving bowls. Garnish with cilantro cream and chopped scallions.

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