4-5 stalks celery
1 tbsp. flour
Salt and pepper to taste
2 tbsp. butter
4 tbsp. sour cream

Clean and de-string the celery stalks and cut into little pieces. Put in salted boiling water; cook 20-25 minutes at a slow boil. Prepare a light pink roux by mixing the butter with a wooden spoon full of flour over a low flame for 2-3 minutes.

Put the celery and water into a blender when cooked. Take a little juice from the blender and add to the roux in a separate bowl. Return to mixture in the blender. Return the soup to the stove and cook for 10 minutes. Then add salt and pepper and the sour cream.