Add stock and bring to boil over medium high heat. Reduce heat and simmer about 10 minutes. Cook slightly. Transfer to blender of processor in batches and puree to smooth. Taste and adjust seasonng. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley. (Whole batch 1,963 calories minuus broth: 14 cups, each cup totals 162 calories with broth.) SOURCE: Source Le Cellier Restaurant, Santa Montica, California.