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Cream of Celery Soup

  Puree the cooked celery with the onion salt in a food processor, blender, or food press. Set aside. Melt the butter in a 2-quart heavy saucepan. Blend in the flour, salt, celery seed, and pepper, stirring until well mixed. remove pan from heat. Add the chicken broth and milk, stirring with a wire whisk. Gradually blend in the pureed celery. Return to stove and simmer on low heat until soup is consistency desired-- approx. 10 minutes-- stirring constantly to prevent sticking. Serve piping hot with a dash of celery seed on each portion.

Makes 6 servings
1 cups pureed celery
1/2 t. onion salt
3 T. butter
2 T. all-purpose flour
1 t. salt
1/2 t. celery seed
1/4 t. pepper
1 c. rich chicken broth
2 c. milk
celery seed for garnish (optional)

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