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Puree of Tomato and Celery

Cut two small stalks celery into small pieces, wash thoroughly and place in a saucepan with four pints water, season with a teaspoon salt and boil for thirty-five minutes; strain the liquor into a basin, then pound the celery in a mortar to a pulp and return it to the broth. Place a mirepoix in a large saucepan with one and a half tablespoons butter and brown on the range for ten minutes, occasionally stirring; sprinkle over one ounce flour, mix well, add a pint fresh crushed or canned tomatoes and pour in the celery broth, etc. Season with a teaspoon salt, half teaspoon pepper and one tablespoon sugar; mix well, cover the pan and let slowly boil for one hour. Remove, strain through a Chinese strainer into a basin, add an ounce butter, lightly mix, then pour into a soup tureen and serve with a plate of croutons separately.