Ingredients:
1/2 cup finely-chopped celery
1 small onion, chopped
2 Tablespoons butter
1 can (10-1/2 ounces) tomato soup
10-1/2 ounces water
1 teaspoon minced parsley
1/8 teaspoon pepper
1 Tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon salt
4 teaspoons unsweetened whipping cream
1 teaspoon chopped parsley
Procedure:
1. Saute celery and onion in butter. Do not brown.
2. Add remaining ingredients except cream and chopped parsley.
3. Simmer 5 minutes. Celery will remain crisp.
4. Garnish each serving with whipping cream and parsley.
Serves four people.
