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Celery Soup (Zuppa Di Accia)

 

15

Yield

6

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free
 

Ingredients

¼ cup olive oil, extra-virgin
1 small onions
finely chopped
4 cups celery
sliced in 1/4 inch slices
¼ cup celery
tops, chopped
5 cups chicken broth
hot
1 x salt
*
12 each bread, italian
toasted, slices
*
3 large eggs
hard-boiled, chopped
3 ounces sausage
dried, chopped
4 ounces provolone cheese
mild, chopped
1 x pecorino cheese
grated
*

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).

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 342g (12.1 oz)
Amount per Serving
Calories 28765% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 131mg 44%
Sodium 577mg 24%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 29g
Vitamin A 11% Vitamin C 6%
Calcium 13% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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