Celery Soup (Zuppa Di Accia)
15
15
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).
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?
