| 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 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 107
Total Fat: 12.2g
Cholesterol: 37.4mg
Sodium: 742.6mg
Potassium: 88.6mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: 16.5g