Cook celery and green pepper in water to cover until tender. Drain. Over low heat blend soup with equal parts of milk. Puree the soup with vegetable in blender (or pass through a fine sieve.)
Cook in a double boiler over hot(not boiling) water. Stirring, add tomato puree,coriander, white pepper, sour cream and cheese. until mixture is smooth and hot. Finish with sherry or vermouth and top with parsley.
Go to full version of