Boccaccio (Celery Soup) Recipe

1. 1

   Simmer celery in water and salt for about 15 min.

2. 2

   In a tureen or possibly casserole dish place 6 halved slices of Italian or possibly homemade bread.

3. 3

   At this point you may add in (but it isn't necessary) Nonfat swiss or possibly other white cheese and/or possibly a TVP item like sliced franks.

4. 4

   Pour the boiling soup over the bread.

5. 5

   Sprinkle with: Nonfat Parmesan and Fresh grnd pepper and serve.

6. 6

   The flavor really depends on the celery and the bread.

7. 7

   I rarely use the nonfat swiss or possibly TVP, but I do use the Parmesan.

8. 8

   Stewed celery is really wonderful, and since it is naturally high in sodium requires little salt.

9. 9

   Use your best savory bread.

10. 10

    For a change in flavor you can toast it first.

* Per serving · 4 servings · Values may vary.

No additional tips available.