Celery soup (zuppa di accia) Recipe

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Celery soup (zuppa di accia)

Artist:	_	Yield:	6
Categories:	Italian, Soups & Stews, Vegetables, Western European	Rating:	0
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Ingredients:

1/4	cup	Extra-virgin olive oil
1	small	Onion, finely chopped
4	cup	Sliced celery (?inch
		-slices)
1/4	cup	Chopped celery tops
5	cup	Hot meat or chicken broth
		Salt
6		Italian toasts (?inch
		-slices Italian bread)
6		Italian toasts (?inch
		-slices Italian bread)
3		Hard-boiled eggs, coarsely
		-chopped
3	oz	Sopressata or other dried
		-sausage, chopped
4	oz	Cacciocavallo or mild
		-provolone cheese, chopped
		Freshly grated pecorino
		-cheese
		Lovage leaves or chopped
		-celery tops (Optional)

Procedures:

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.
3	prepare the italian toasts.
4	Lightly brown the 6 slices of italian bread in a 400°F oven until golden on both sides.
5	Brush with olive oil on one side.
6	place the italian toasts in the bottom of 6 soup bowls.
7	Divide the eggs, sausage, and cacciocavallo cheese evenly among the 6 servings and place on top of the bread.
8	Bring the soup to a boil and ladle while hot into the bowls.
9	Sprinkle with the grated pecorino cheese and lovage leaves (or chopped celery tops).
10	serves 6.
11	[ "we called it macaroni"; nancy verde barr; knopf; isbn 0-394-55798-0 ]