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1
In a large sauce pan, melt butter, add celery, onions, and garlic.
2
Cook over medium low heat until soft.
3
Add flour and cook 1-2 minutes over low heat.
4
Add chicken broth and bay leaf, bring to a boil reduce heat, cover
and simmer 30 minutes.
5
Remove bay leaf, puree (in small batches) in a blender or
processor.
6
Add cream, lemon juice, hot sauce, salt and pepper.
7
Reheat and simmer 5 minutes.
8
Garnish with celery leaves.
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