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Potage, Franklin

Heat two tablespoons melted butter in saucepan, add a small chopped onion, two chopped leeks and cook for five minutes, stirring well meanwhile. Cut two small stalks celery in small julienne strips, add to pan with two quarts of broth, two gills tomato juice, one quart water, and season with a teaspoon salt and half teaspoon white pepper. Tie together two branches parsley, one branch chervil, bean garlic, two bay leaves, and add to the soup. Cover pan, let gently boil for one hour, add three ounces Carolina rice, lightly mix and let boil for thirty-five minutes. Take up bouquet, skim fat off surface, pour soup into tureen and serve.