| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Soup |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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