Parsley Soup II

Ingredients

1 cup fresh parsley, chopped (keep some chopped parsley for garnish)

2 cups chicken stock (see our recipe for Chicken Stock)

3 cups water

1 ½ cups onion, chopped

2 stalks celery, sliced

½ teaspoon dried basil

2 tablespoons cilantro, chopped

2 tablespoons olive or vegetable oil

4 tablespoons flour

Salt and freshly ground pepper to taste

½ cup sour cream

Chop parsley and vegetables. In a Dutch oven heat oil and sauté vegetables. Add flour, mixing it in and making sure that it is moistened. Pour in chicken stock and water. As the soup begins to heat up and thicken add the basil, cilantro, and pepper.  When the liquid has thickened, purée in blender or food processor.  Salt and pepper to taste.  Serve hot and add a dollop of sour cream topped with a sprig of parsley just before serving.

Serves approx 4