2 1⁄2 Quart (Rich, Homemade Preferably Or Use Beef Stock Base Diluted)
1 Small, peeled and diced
3 Small, peeled and sliced
1 Bunch (100 gm), thoroughly washed and chopped
1 , chopped
1⁄2 Cup (8 tbs)
Grated romano cheese
1⁄2 Cup (8 tbs), grated freshly
Bring stock to a boil in a large soup kettle and add celery root and carrots.
Cover and simmer 10 minutes.
Add leeks, celery, and celery leaves and simmer 10 minutes longer.
Season with salt and pepper to taste.
Ladle into soup bowls and pass Romano cheese to sprinkle over it.
Contains about 100 calories per serving allowing 1 tablespoon cheese per person.