1. Parboil celery: place the celery pieces in a medium saucepan (3-quart / 2.8-liter), add 2 cups (480 ml) boiling water, and cook at a gentle boil for 10 minutes, until the celery is slightly softened but not fully tender.
2. Drain the celery completely, discarding the parboiling water. Return the celery to the saucepan and add 2 cups (480 ml) White Stock. Cook over medium heat for 15-20 minutes, until the celery is fully soft and yields easily when pressed with a spoon.
3. Pass the celery-stock mixture through a fine-mesh sieve or food mill, pressing firmly to extract all liquid and pulp. Discard the fibrous solids. Set the strained liquid aside.
4. Scald the milk (technique: bring just to the point of steaming, approximately 180°F / 82°C, small bubbles forming at the edges but not a rolling boil) in a separate small saucepan with the onion slice. Remove from heat, discard the onion, and set the infused milk aside.
5. Make a velouté (technique: a roux-thickened white sauce): in a clean medium saucepan, melt the butter over medium-low heat until foamy but not browned. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until the mixture turns pale gold and smells faintly nutty — this cooks out the raw flour taste.
6. Gradually whisk the hot infused milk into the roux (technique: tempering — adding hot liquid slowly to prevent lumps), whisking constantly until fully incorporated and smooth.
7. Add the strained celery-stock liquid to the saucepan. Stir to combine. Simmer over medium-low heat for 5-8 minutes, stirring frequently, until the soup coats the back of a spoon and no floury taste remains.
8. Stir in the cream. Heat gently for 2-3 minutes until the soup is steaming (do not boil after adding cream, as it may curdle). Season to taste with salt and pepper. Serve immediately.
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