Boccaccio (Celery Soup)
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Boccaccio (Celery Soup)
  Celery    Soups  
Last updated 6/12/2012 1:09:36 AM. Recipe ID 36582. Report a problem with this recipe.
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      Title: Boccaccio (celery soup)
 Categories: Soup
      Yield: 4 Servings
 
      1    Bunch of celery; strings
           -removed; chopped
  1 1/2 qt Of water
           Salt to taste
      6 sl Italian or homemade bread;
           -halved
           Nonfat Swiss or other white
           -cheese (optional)
           A TVP item like sliced
           -franks (optional)
           Nonfat Parmesan
           Fresh ground pepper
 
  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




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Recipe ID 36582 (Apr 03, 2005)

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