Cream Of Celery Soup

In a large saucepan bring to boil the celery and enough salted water to cover it.

Reduce heat and simmer, covered, for 30 to 35 minutes or until the celery is very tender.

Drain celery, discarding liquid.

Place half of the cooked celery in a food processor bowl.

Cover and process until very finely chopped.

Repeat with remaining cooked celery.

(You should have about 2 1/2 cups finely chopped celery and liquid; do not drain mixture.) In the same large saucepan melt the butter over medium heat.

Stir in the onion and cook until tender (about 4 minutes).

Stir in flour, salt, and white pepper.

Stir in milk all at once.

Cook and stir for 10 minutes or until bubbly.

Stir in the celery mixture.

Cook and stir for 5 minutes more.

Serves 6.