Boccaccio (Celery Soup) Recipe

• 1 bn of celery, strings removed, minced
• 1 1/2 quart Of water Salt to taste
• 6 slc Italian or possibly homemade bread, halved Nonfat Swiss or possibly other white cheese (optional) A TVP item like sliced franks (optional) Nonfat Parmesan Fresh grnd pepper

1. Simmer celery in water and salt for about 15 min.
2. In a tureen or possibly casserole dish place 6 halved slices of Italian or possibly homemade bread.
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. Pour the boiling soup over the bread.
5. Sprinkle with: Nonfat Parmesan and Fresh grnd pepper and serve.
6. The flavor really depends on the celery and the bread.
7. I rarely use the nonfat swiss or possibly TVP, but I do use the Parmesan.
8. Stewed celery is really wonderful, and since it is naturally high in sodium requires little salt.
9. Use your best savory bread.
10. For a change in flavor you can toast it first.

celery, water, italian

Taken from cookeatshare.com/recipes/boccaccio-celery-soup-88606 (may not work)