2 c. of white stock
3 c. celery cut in inch pieces
2 c. boiling water
1 slice onion
3 tbsp. flour
1 c. cream
2 tbsp. butter
2 c. milk
Salt & pepper

Parboil celery in water ten minutes, drain, add stock, cook celery and rub through sieve. Scald onion in milk, remove onion, add milk and stock; bind with butter and flour cooked together. Add cream and salt and pepper.