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, .

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