Celery Soup (Zuppa Di Accia)
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil, extra-virgin
|
|
| 1 | small |
onions
finely chopped |
|
| 946 | ml |
celery
sliced in 1/4 inch slices |
|
| 59 | ml |
celery
tops, chopped |
|
| 1.2 | l |
chicken broth
hot |
|
| 1 | x |
salt
|
*
|
| 12 | each |
bread, italian
toasted, slices |
* |
| 3 | large |
eggs
hard-boiled, chopped |
|
| 86.7 | ml/g |
sausage
dried, chopped |
|
| 115.6 | ml/g |
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).
