5 tbsp. unsalted butter
4 cups celery, chopped with leaves
1-1/2 cups onion, chopped
1 lg. garlic clove
1 bay leaf
3/4 cup dry white wine
4 cups chicken broth, degreased
2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. basil
1 cup half and half
2 tbsp. flour
Celery leaves for garnish

In a heavy saucepan, melt 3 tablespoons of butter. Add celery, onion and garlic. Sauté about 10 minutes.

Add bay leaf, 1/2 cup wine and chicken broth. Simmer 20 minutes, stirring occasionally. Discard bay leaf.

Puree cooked mixture and stir in remaining white wine, salt, pepper, basil and half and half.

In a small skillet melt remaining butter and stir in flour. Cook for 1 minute. Blend in 1 cup of soup and whisk to smooth. Add butter and flour mixture to soup in saucepan. Cook until soup thickens slightly.

Serve using celery leaves for garnish.