Side Pannel
Celery Soup (Zuppa Di Accia)
Celery Soup (Zuppa Di Accia)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Italian
Ingredients List
- 1/4 c Extra-virgin olive oil
- 1 sm Onion, finely chopped
- 4 c Sliced celery (1/4-inch
- -slices)
- 1/4 c Chopped celery tops
- 5 c Hot meat or chicken broth
- Salt
- 6 Italian toasts (1/2-inch
- -slices Italian bread)
- 6 Italian toasts (1/2-inch
- -slices Italian bread)
- 3 Hard-boiled eggs, coarsely
- -chopped
- 3 oz Sopressata or other dried
- -sausage, chopped
- 4 oz Cacciocavallo or mild
- -provolone cheese, chopped
- Freshly grated pecorino
- -cheese
- Lovage leaves or chopped
- -celery tops (Optional)
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.
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.
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