Green Kern Soup

• 2 qts. soup stock or poultry soup
• ⅛ teaspoon pepper
• ¼

Wash green kern in cold water, then cook in boiling salted water 2 hours or until tender, add the celery. As water evaporates add soup stock. If you are making fresh soup take the "top soup" and keep adding it strained to the green kern, until the desired consistency. Season to taste. Serve hot with Croutons. If you prefer, d