1/4 c. butter
1 1/2 lb. (6-8 c.) red onion, slice thin
1 c. thin sliced celery
1 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground nutmeg
2 c. chicken stock
2 c. half & half

In 4 quart saucepan, melt butter and cook onion and celery over low heat, covered, until soft, about 30 minutes. Add salt, pepper, nutmeg and stock. Bring to a boil, reduce heat and simmer, uncovered, about 15 minutes, or until vegetables are very tender.

In blender or food processor, puree soup (in batch if necessary). Return soup to saucepan and add half & half. Simmer, stir frequently 10 minutes.