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Potage Celery, Espagnole

Scrape the roots, remove the stale branches of two stalks celery, detach the branches and thoroughly wash and wipe them, then cut them in one-inch julienne strips, place in saucepan with one finely chopped green pepper and one and a half tablespoons butter. Cover the pan, let steam on the range for ten minutes, then moisten with two quarts broth. Add two ounces raw rice and two finely chopped, peeled and seeded tomatoes, season with a teaspoon salt and three saltspoons white pepper, gently mix, then let slowly boil for forty-five minutes. Pour into a soup tureen and serve.