Cooking Recipe Celery Soup (Zuppa Di Accia)
Recipe 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 F 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).
Serves 6.
[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN
0-394-55798-0 ]
Posted by Fred Peters.