Ingredients

4 C. celery, cut into 1″ lengths
salt to taste
1 1/2 C. chicken broth
2 celery rib tops with leaves
3 Tbsp. butter
3 Tbsp. flour
1/2 C. heavy cream
pepper to taste
3/4 C. grated sharp Cheddar cheese
soft buttered or dry bread crumbs

Cooking Instructions

Preheat oven to 350º. Place the cut-up celery in a saucepan and add water to cover and salt. Bring to a boil, then simmer until crisp-tender and drain. Combine the broth with the celery tops and bring to a boil. Strain and reserve the liquid. Melt the butter and stir in the flour with a wire whisk. Add the strained broth, stirring rapidly with the whisk. When thickened and smooth, add the cream. Simmer for 5 minutes and add salt and pepper. Add the cheese and , when melted, add the celery. Pour into a 1 1/2 qt. casserole, sprinkle with bread crumbs and bake for 15 to 20 minutes. Serves 6 to 8.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)