2 c. diced celery
1/2 tsp. salt
1/2 c. water
2 c. milk
1 tsp. butter
1/2 tsp. sugar
1/4 tsp. marjoram
1 tsp. corn starch

Simmer diced celery in salted water until tender, pour into electric blender and blend until smooth. Add 1 cup milk and blend again. Pour back into saucepan and add marjoram. Mix cornstarch with a little water and add to soup mixture and simmer until hot and slightly thickened. Makes 4 servings.