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, dry the green kern on back of stove, grind fine and cook until tender in the soup. Just before serving pour on one or two egg yolks well beaten and serve hot with Croutons.
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