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