Celery Soup (Zuppa Di Accia)
Submitted by camper
Zuppa di Accia is a rustic Italian celery soup ladled over toasted bread with hard-boiled eggs, dried sausage, and sharp cheeses. A Tuscan bowl that warms the soul.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minStraight from the Italian countryside, Zuppa di Accia is the kind of rustic soup that turns humble celery into something truly special.
Softened celery and onion simmer in chicken broth until tender, then get ladled piping hot over toasted Italian bread layered with chopped hard-boiled eggs, dried sausage, and cacciocavallo (or provolone) cheese. A shower of grated pecorino and fresh lovage leaves finishes each bowl.
This is peasant cooking at its finest. Every bowl is a complete meal built in layers, with the hot broth melting the cheese and soaking into the crusty bread underneath.
It’s the kind of dish that doesn’t try to impress, yet somehow leaves everyone at the table speechless.
Chef Tips
- Toast the bread until truly golden and crisp so it holds its structure under the hot broth instead of turning to mush
- Use the celery tops along with the stalks for a more intense, herbaceous flavor throughout the soup
- If you can’t find cacciocavallo, mild provolone is the closest substitute and works beautifully
- Lovage leaves are traditional but hard to find. Chopped celery leaves make a fine stand-in with a similar herbal bite.
Ingredients
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).
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