In a large saucepan, 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 for 30 minutes.
Remove bay leaf, puree in small batches in a blender or
processor.
Add cream, lemon juice, hot sauce, salt and pepper.
Reheat and simmer for 5 minutes. Serve.
Originally Submitted
2/18/2016
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