2 tbsp butter
1 small onion, minced
2 cps minced celery
2 cps water
1 2/2 tsp salt
2 cps scalded milk
2 tbsp flour
1 - Melt the butter; add the vegetables, water, and the salt.
2 - Cook until the vegetables are tender, about 25 minutes.
3 - Add the milk; and bring to the boiling point.
4 - Add the flour, stirred until smooth in 1/4 cp milk.
5 - Bring to the boiling point stirring constantly.
6 - Season and pour into soup plates; dust with a little paprika.
7 - Serve with crisp crackers or thin slices of toast spread with anchovy paste.