SOUP A LA FLAMANDE (Flemish) (II)

Ingredients

• 5 onions
• 5 head celery
• 10 moderate-sized potatoes
• 3 oz butter
• 1/2 pint water
• 1/2 pint cream
• 2 quart stock No. 105

Instructions

1. Slice the onions, celery, and potatoes, and put them with the butter and water into a stewpan, and simmer for an hour.
2. Then fill up the stewpan with stock, and boil gently till the potatoes are done, which will be in about an hour.
3. Rub all through a tammy, and add the cream (previously boiled).
4. Do not let it boil after the cream is put in.