Boccaccio (celery soup)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bunch of celery; strings removed; chopped | |
| 1½ | quart | Of water |
| Salt to taste | ||
| 6 | slices | Italian or homemade bread; halved |
| Nonfat Swiss or other white cheese (optional) | ||
| A TVP item like sliced franks (optional) | ||
| Nonfat Parmesan | ||
| Fresh ground pepper | ||
Directions
Date: Mon, 12 Feb 1996 12:08:12 -0600 (CST) From: melliott@... (M. Elliott) Simmer celery in water and salt for about 15 minutes. In a tureen or casserole dish place 6 halved slices of Italian or homemade bread. At this point you may add (but it isn't necessary) Nonfat swiss or other white cheese and/or a TVP item like sliced franks. Pour the boiling soup over the bread. Sprinkle with: Nonfat Parmesan and Fresh ground pepper and serve.
The flavor really depends on the celery and the bread. I rarely use the nonfat swiss or TVP, but I do use the Parmesan. Stewed celery is really wonderful, and since it is naturally high in sodium requires little salt.
Use your best savory bread. For a change in flavor you can toast it first.
Enjoy!
FATFREE DIGEST V96 #42
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .