4 tbsp. butter
1 clove garlic, minced
1 c. onion, chopped
1/4 c. flour
1 1/4 lbs. root or knob celery, cubed
8 c. regular celery, sliced
4 c. chicken broth
4 c. water
1 c. heavy cream
Salt and pepper to taste
Dry sherry, optional

Heat the butter in a large kettle and saute the garlic and onion until soft and golden. Sprinkle the flour in and stir to blend. Add the two celery's the chicken broth and the water. Bring to a boil and simmer for about an hour. Puree this mixture through a food mill or in a blender. Return to the kettle and add the seasonings to taste and the heavy cream. Heat and serve. Dry sherry, to taste, may be added to each bowl.