Recipe - Celery Soup (Zuppa Di Accia)

One fourth cup Extravirgin olive oil
1 small Onion, finely chopped
4 cup Sliced celery (1/4inch
slices)
One fourth cup Chopped celery tops
5 cup Hot meat or chicken broth
Salt
6 Italian toasts (1/2inch
slices Italian bread)
6 Italian toasts (1/2inch
slices Italian bread)
3 Hardboiled eggs, coarsely
chopped
3 ounce Sopressata or other dried
sausage, chopped
4 ounce Cacciocavallo or mild
provolone cheese, chopped
Freshly grated pecorino
cheese
Lovage leaves or chopped
celery tops (Optional)

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 0394557980 ]

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini