1. Chop the celery finely. Heat butter in pan, add the onion
and stir until softened. Add celery and cook, stirring, over low heat
until celery is softened but not browned.
2. Add stock and simmer, covered, over low heat for 20 mins, or until celery is tender.
3. Blend or process mixture in small batches until smooth. Return to pan, stir in cream and add salt and pepper to taste. Stir soup over heat until just heated through.
Serve soup immediately, garnished with celery leaves, if desired.
Note:- Celery must be thoroughly cooked before pureeing.