Split celery hearts lengthwise in half; trim to 6 inch lengths.
Place in skillet; add consomme and basil.
Simmer 15 to 20 minutes.
Remove to warm serving dish.
Combine cornstarch and cold water; gradually stir into consomme in skillet.
Cook and stir till mixture thickens.
Pour small amount of sauce over hot celery to glaze.
Sprinkle with basil and pass remaining sauce.