Free Recipe Boccaccio (Celery Soup)
Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Boccaccio (Celery Soup) Recipe
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
Boccaccio (Celery Soup) Preparation
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, .
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