Celery Soup (Zuppa Di Accia)
vegetables
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
4 cup sliced celery (1/4-inch slices)
1/4 cup chopped celery tops
5 cup hot meat or chicken broth
1 salt
6 italian toasts (1/2-inch slices ita; lian bread)
6 italian toasts (1/2-inch slices ita; lian bread)
3 hard-boiled eggs, coarsely chopped
3 oz sopressata or other dried sausage,; chopped
4 oz cacciocavallo or mild provolone che; ese, chopped
1 freshly grated pecorino cheese
1 lovage leaves or chopped celery top; s (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 0-394-55798-0 ] Posted by Fred Peters.
Yield: 6 servings
