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Cream of Herbs Soup

1 onion
1/2 cup diced carrot
2 stalks celery
3 Tbsp unsalted butter
5-6 cups stock
parsley
assorted herbs
1 cup heavy cream

Sautee onion, carrot, and celery. Add stalk and cook until veggies are very tender.

Add the parsley and other herbs you might have (celery leaves, chervil, wild garlic leaves, chives, sorrel, dill or mint are all good). Cook for only another 30 secs or so. Pulverize with a stick blender and add cream plus salt and pepper.

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