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Cream of Celery Soup (Wash scrape and cut into)

Wash, scrape and cut into half-inch pieces, sufficient celery to measure one pint, add to it one pint of boiling water and cook until very tender. Mash and put water and celery through a fine sieve, rubbing through as much of the pulp as possible. Melt one tablespoonful of butter, add one tablespoonful of flour and stir until blended, add gradually three cups of hot milk and stir until smooth, slightly thickened. Add the prepared celery, five drops of onion juice and salt and pepper to taste and stand over hot water for five minutes. One-half cup of cream may be added just before serving.