• 2 tsp. unsalted butter
• 1-1/2 Lbs. Vidalia or other sweet onion, thinly sliced
• 2 celery rib, thinly sliced
• 1/8 tsp. salt (optional)
• 1/8 tsp. white pepper
• 1/4 tsp. ground nutmeg
• 2 cup chicken stock
• 2 cup skim milk
• 1 cup evaporated skim milk
• 1 cup cool herb croutons

Melt butter in a heavy pot over low heat. Cook onion and celery, covered, 20 minutes, or until celery is softened. Season with salt and white pepper. Add nutmeg and stock. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Transfer mixture to a food processor or blender and puree until smooth. Return puree to pot. Stir in skim milk and simmer 10 minutes over medium heat. Add evaporated milk and simmer until just hot. Do not boil. Remove from heat. Serve with croutons.