5 c. minced celery and leaves
2 c. chicken stock
1 slice onion
2 tbsp. butter
3 tbsp. flour
2 c. milk
1 c. cream
Salt and pepper to taste

Combine celery, chicken stock and 2 cups boiling water in saucepan; simmer until celery is tender. Saute onion in butter; blend in flour. Stir in milk; cook, stirring, until thick. Add celery mixture and cream; season with salt and pepper. Process in electric blender until smooth. Reheat to serve.