Starving-Student Onion Tomato Soup

4 tablespoons of butter
1 small onion, chopped
Celery leaves (or a very thinly sliced celery stalk)
1/2 cup of flour (approximate)
Tomato juice (About 4 cups)
Water as needed
Sugar to taste
Salt to taste
Crushed red pepper to taste
Milk to taste (The milk is optional.)

In a soup pot or Dutch oven, melt the butter over medium-heat.

Saute the onion and the celery (if using leaves, add them during the last seconds) until the onion is tender.

Stir in the flour and cook for 1 minute. Stir several times during the cooking.

Slowly stir in the tomato juice. Stir as the mixture heats until the lumps have all disappeared.

If the soup is too thick add some water.

Season to taste with the sugar, the salt, the red pepper, and the milk (if using).

Serve with a good sandwich.