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Celery Soup (Zuppa Di Accia)

Recipe

Title:

Celery Soup (Zuppa Di Accia)

Categories:

Italian, Soups/stews, Vegetables

Yield:

6 servings

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)

Directions

1. Heat the olive oil in a soup pot, add the onion, celery and celery tops; cook over low heat until softened, about 8 minutes.
2. Add the hot broth and salt and bring to a boil, then simmer, partially covered, for 20 minutes.

Directions

1. Prepare the Italian toasts.
2. Lightly brown the 6 slices of Italian bread in a 400 F oven until golden on both sides.
3. Brush with olive oil on one side.

Directions

1. Place the Italian toasts in the bottom of 6 soup bowls.
2. Divide the eggs, sausage, and cacciocavallo cheese evenly among the 6 servings and place on top of the bread.
3. Bring the soup to a boil and ladle while hot into the bowls.
4. Sprinkle with the grated pecorino cheese and lovage leaves (or chopped celery tops).

Directions

1. Serves 6.

Directions

1. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]

Directions

1. Posted by Fred Peters.

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