Chop celery into small pieces. Use the entire bunch (~4 cups). Reserve the leaves for garnish.

Chop onions into small chunks.

Melt light margerine into a large saucepot or dutch oven. Add celery and onions and saute for ~5 minutes.

Add wine, chicken broth, salt and pepper. Simmer for 15 minutes.

While celery stock is on simmer, combine evaporated milk and skim milk and heat on low. Stir to keep from scalding.

Remove celery stock from heat and let cool a few minutes. Run batches through a blender to puree the soup stock.

Return pureed soup to pot and add cream base. Add parsley and nutmeg and simmer ~12 minutes.

Serve hot garnished with a celery leaf, and a sprinkling of parsley or nutmeg.

May be refrigerated for two days prior to serving.