Celery Soup (Zuppa Di Accia)

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℉ (200℃) 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).