• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Celery Soup (Zuppa Di Accia)

  • Recipe Submitted by on

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)


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.

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