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Celery and Onion Soup

Cut four or five heads of celery into pieces four or five inches long; wash them free from grit, and boil them for about ten minutes. Remove, drain and put them into another saucepan with one half pound of onions cut in slices, and add a little each of chervil and tarragon, one pinch of salt, a little sugar, and the necessary quantity of rich stock. Put the saucepan over the fire, and boil gently until the celery is quite done; then pour the soup into a tureen and serve very hot.