1 can condensed cream of tomato soup
1 1/3 c. whole milk
Dash salt
1/2 tsp. celery salt
Snipped parsley (optional)
1 1/2 c. Sealtest cottage cheese, at room temperature

Pour tomato soup into heavy saucepan - stir in milk, salt, and celery salt until blended. Heat thoroughly, but DO NOT BOIL, stirring constantly. Just before serving, add cottage cheese and beat with rotary beater just enough to break up curds. Heat a minute longer and no more, stirring constantly.

(The soft tender cheese curds makes an interesting new addition to soups, in a class with egg balls, custard cubes, etc.) Do not overcook. Overcooking toughens them. Remove soup from heat, serve immediately in heated bowls. Garnish with parsley. Yield: 4 servings - 140 calories per serving.