4 c. celery and leaves, cut small
2 tsp. salt
4 c. water
1/2 c. butter
1/2 c. flour
Milk or cream
1/2 c. shredded American cheese for garnish

Combine celery and leaves, water and salt. Simmer 1 hour or until tender. Cool slightly. Puree in blender, adding enough milk or cream to make 4 cups. Melt butter in saucepan; stir in flour. Pour in celery milk mixture slowly. Bring to a boil, stirring constantly. Serves 4-6.