Celery soup (zuppa di accia)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Extra-virgin olive oil |
| 1 | small | Onion, finely chopped |
| 4 | cups | Sliced celery (1/4-inch slices) |
| ¼ | cup | Chopped celery tops |
| 5 | cups | Hot meat or chicken broth |
| Salt | ||
| 6 | Italian toasts (1/2-inch slices Italian bread) | |
| 6 | Italian toasts (1/2-inch slices Italian bread) | |
| 3 | Hard-boiled eggs, coarsely chopped | |
| 3 | ounces | Sopressata or other dried sausage, chopped |
| 4 | ounces | Cacciocavallo or mild provolone cheese, chopped |
| Freshly grated pecorino cheese | ||
| Lovage leaves or chopped celery tops (Optional) | ||
Directions
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.