Frankfurt Herb Soup

4 tbsp unsalted butter
12 cup chopped green onion
4 tbsp flour
6 cups chicken stock, hot
1 tbsp fresh tarragon
1 tsp chopped dill
4 tbsp chopped flat leaf parsley
1 tbsp chopped fresh chervil
1/2 tsp salt or to taste
1/4 tsp fresh ground white pepper
1 cup shredded Gruyere cheese
1 cup heavy cream
chopped parsley for garnish

Melt the butter in a heavy pot. Stir in the green onion and flour. Cook
over medium heat stirring for 2 mins. Whisk in the chicken stock and add
the herbs. Cook partially covered for 20 mins. Season with salt and
pepper. Gradually whisk in the cheese, whisking as it melts. Stir until
cheese is melted. Whisk in cream and reheat. Do not boil. Top with
chopped parsley to serve. Serves 8-10.