Title: Celery Soup (Zuppa Di Accia)
Categories: Italian Soup Vegetable
Yield: 6 Servings

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.

[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]

Posted by Fred Peters.

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