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| Boccaccio (Celery Soup) Recipe |
Category: Soups
Rating:
N/A
Servings: 4
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Ingredients
1 bunch of celery; strings removed; chopped
1 1/2 quart of water
1 salt to taste
6 slice italian or homemade bread; halved
1 nonfat swiss or other white cheese; (optional)
1 a tvp item like sliced franks (opti; onal)
1 nonfat parmesan
1 fresh ground pepper
Cooking Directions:
Date: Mon, 12 Feb 1996 12:08:12 -0600 (CST)
From: melliott@unlinfo.unl.edu (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, http://www.erols.com/hosey.
soups
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