Original recipe (which I modified) found at allrecipes.com.
Originally posted here in July 2012.
Cream of Celery Soup
3 cans chicken broth
2 heads celery, coarsely chopped
3 carrots, sliced thin
1/2 to 1 onion, chopped
1 c. flour (I use whole wheat, even for soups)
1 Tb. salt
1/8 tsp. ground white pepper (or more, to taste)
2 c.+ milk
1 c. butter
Bring chicken broth to boil with celery, carrots, and onions. Cover, boil gently until vegetables are almost tender (about15 minutes).
In small saucepan, melt butter. Add salt and white pepper and gradually stir in flour. Cook and stir for a few minutes, till cooked completely. Gradually add milk and bring back to boil; stir until thickened to desired consistency.
When veggies are almost tender, use immersion blender or regular blender to puree veggies in their juice. Then add flour and milk mixture to pureed vegetable mixture and return to boil. Stir well and season more to taste, if desired. Serve.