2 c. white stock
3 c. celery cut into inch pieces
2 c. boiling water
1 sliced onion
2 tbsp. butter
3 tbsp. flour
2 c. milk
1 c. cream
Salt and pepper

Parboil celery in water 10 minutes. Drain, add stock. Cook until celery is soft and rub through sieve. Scald onion in milk. Remove onion, add milk to stock, bind, add cream and season with salt and pepper.