1 Celery heart with whitish
Leafy stalks
1 sm Jar artichoke hearts
1 cn (10 1/2oz) chicken with rice
Soup
Blue and green food
Colorings
1 c Fish shaped crackers
With an adult's help, chop the celery heart into small
pieces. Using clean hands, pull apart the surrounding
whitish leafy stalks, leaving them long and stringy;
these celery pieces will be your seaweed. Set aside.
Drain the jar of artichoke hearts and cut into the
size of a penny.
Prepare soup according to directions. Add the celery
and artichokes and heat until soup comes to a boil.
turn heat to low and carefully add two or three drops
each green and blue food coloring until the soup
reaches an appropriately murky seawater color.
Carefully ladle the hot soup into individual bowls and
sprinkle a quarter cup of crackers on top of each one.
Encourage some of the floating celery seaweed to hang
over edge of bowls and serve. Artichoke pieces and
rice from the soup will sink, just like
From the Book: Gross Grub by Cheryl Porter Random
House ISBN 0-679-86693-0
