Celery soup (zuppa di accia)
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)
Instructions:
-slices Italian bread) 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.
