4tablespoons butter - divided 2 tablespoons and 2 tablespoons
1/4cup heavy cream
1/4cup dry Sherryoptional
1/4teaspoon black pepper
Saute chopped celery and onions in 2 tablespoons of butter. Saute over medium-low heat until the onions are translucent and the celery is soft. Puree onions and celery in a food processor or with a stick blender until they are at your desired consistency.
Place two tablespoons of butter in a large pan, and add two tablespoons of flour and cook the flour paste for at least one minute. Add vegetables to flour paste, and then begin to add chicken stock to the pot. Turn up heat to a medium high heat, when the soup begins to bubble reduce heat, and add sherry and heavy cream. Stir to incorporate the heavy cream and sherry, when mixed well season to taste with salt and pepper.