1/4 c. butter
2 c. thinly sliced celery
1 tbsp. finely chopped onion
1/4 c. flour
2 c. chicken broth
2 c. milk
1/4 c. finely chopped celery leaves
1/2 tsp. salt
1/4 tsp. pepper

Melt butter in saucepan. Add celery and onion and cook 5 minutes or until tender. Remove from heat. Blend in flour. Add broth and milk. Stir and cook until soup has thickened slightly. Stir in chopped celery leaves, salt, and pepper. Simmer 5 minutes and serve hot.