Title: Chicken & green chili soup w/cilantro cr
 Categories: Soup
      Yield: 12 Servings
 
    1/2 lb Butter
    3/4 c  Flour
    1/2 bn Celery; coarsely chopped
      2 lg Onions; coarsely chopped
      2 c  Mild green chilies; diced
      6    Cloves garlic; crushed with
           -the side of a knife blade
      1 ga Chicken stock; preferably
           -homemade; heated
      2 c  Cooked & cubed chicken meat
           -or more to suit taste
           Plenty of the following
           -seasonings: ground cumin;
           -white pepper; salt &
           -pepper, oregano; chopped

-----------------------CILANTRO CREAM----------------------------
           -parsley
    3/4 c  Sour cream
      1 bn Cilantro
    1/4 ts White pepper
    1/4 ts Salt
    1/2 ts Ground cumin
 
  In a large stockpot saute all vegetables in butter for about 10 minutes of until wilted. Add 
flour to make a roux, then add hot chicken stock and remaining ingredients and simmer for about 10 
minutes.  Garnish with chopped sacllions and cilantro cream (recipe follows).
  
  Cilantro Cream: Put all ingredients in a blender and blend until
  smooth. Put cream in a squeeze bottle and decorate soup.  Makes about
  1 cup.
  
  *  This soup is spicy.  Since he doesn't list the amounts of
  seasonings to put in the soup, my quess is that there is more of the
  cumin and peppers added than the remaining ingredients. You know how
  chefs can be...they don't usually follow a recipe in a cookbook! Hope
  you enjoy this soup as much as I do!