SPICY TOMATO AND CELERIAC SOUP - MAKES I QUART: 4 SERVINGS

• 2 cups canned Italian plum tomatoes,
• drained 2 cups beef broth
• 3/4 CUP grated Celery root
• 2 garlic doves, minced
• I tablespoon minced flat?Ieaf parsley
• 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
• 1/4 teaspoon Tabasco sauce or to taste pinch of NutraSweet or Equal salt to taste

1. Put everything but the NutraSweet and salt in a saucepan and cook over low heat until the celeriac and garlic arc soft.
2. Add a small pinch of sweetener and some salt. Puree the soup in a food processor or blender.
   PER 1-CUP SERVING: 7 GRAMS CARBOHYDRATE

1. To serve this soup for a full meal, mix 1/2 pound ground chicken with 6 minced scallions, 1/4 teaspoon dried oregano, salt and pepper, and an egg yolk mixed with a bit of heavy cream.
2. Form into little meatballs and saute them quickly in olive oil.
3. Put a few of them in the bottom of the soup bowls and freeze the rest for another use.
   Slices of cooked sausage would also be good. Additional protein grams: 16.
   Try replacing the beef broth with 1 1/2 CUPS Clam broth and simmer chunks of sea bass or cod in the soup. Additional protein grams: 16.
   

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