1 lg. onion
1/2 c. oil
2 c. celery, including tops
Salt
Pepper
Red pepper

Saute chopped onion in oil until soft but not browned. Add celery (the 2 sliced cups plus the tops). Add enough water to cover. Add salt, pepper and hot pepper to taste. Boil gently until done - when vegetables are soft. USE CAUTION WHEN TASTING AS OIL KEEPS SOUP VERY HOT. Served as part of Italian Christmas Eve meal.