Celery Soup (Zuppa Di Accia)

Recipe Cuisine: Italian
Recipe Category: Italian
Recipe Serves: 6

Recipes Ingredients:

1/4 c Extra-virgin olive oil
3 Hard-boiled eggs, coarsely
1 sm Onion, finely chopped
-chopped
4 c Sliced celery (1/4-inch
3 oz Sopressata or other dried
-slices)
-sausage, chopped
1/4 c Chopped celery tops
4 oz Cacciocavallo or mild
5 c Hot Meat or Chicken broth
-provolone cheese, chopped
Salt
Freshly grated pecorino
6 Italian toasts (1/2-inch
-cheese
-slices Italian bread)
Lovage leaves or chopped
6 Italian toasts (1/2-inch
-celery tops (Optional)
-slices Italian bread)

Recipe Instructions:

Heat the olive oil in a Soup pot, add the onion, celery and celery tops; cook over low heat until softened, about 8 minutes. Add the Hot broth and salt and bring to a boil, then simmer, partially covered, for 20 minutes. Prepare the Italian toasts. Lightly brown the 6 slices of Italian Bread in a 400 F Oven until golden on both sides. Brush with olive oil on one side. Place the Italian toasts in the bottom of 6 Soup bowls. Divide the eggs, sausage, and cacciocavallo Cheese evenly among the 6 servings and place on top of the bread. Bring the Soup to a boil and ladle while Hot into the bowls. Sprinkle with the grated pecorino Cheese and lovage leaves (or chopped celery tops). Serves 6. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters.