2 cups White Stock II or III 3 tablespoons flour
3 cups celery, cut in inch pieces 2 cups milk
2 cups boiling water 1 cup cream
1 slice onion Salt
2 tablespoons butter Pepper
Parboil celery in water ten minutes; drain, add stock, cook until celery is soft, and rub through sieve. Scald onion in milk, remove onion, add milk to stock, bind, add cream, and season with salt and pepper.