2 c. tomato juice, unsalted
1/3 c. chopped onion, pureed in blender
1/4 c. chopped celery, pureed in blender
2 tbsp. brown sugar
1 tsp. salt (opt.)
2 bay leaves
4 whole cloves

Combine ingredients. Simmer, uncovered for 5 minutes. Remove bay leaves and cloves. Soften 2 tablespoon unflavored gelatin in 1 cup cold tomato juice. Dissolve in hot juice mixture. Add 1 cup tomato juice and 3 tablespoons lemon juice. Chill until partially set.

Float 1 cup finely chopped celery (celery may be pureed and stirred in). Pour into 5 cup ring mold and chill until firm. Unmold on lettuce leaves. Serves 8.