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Celery Soup (Zuppa Di Accia) Recipe

	Category	Cheese Recipes
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Ingredients And Procedures

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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<h1>Celery Soup (Zuppa Di Accia)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/4 c Extra-virgin olive oil <P>1 sm Onion, finely chopped <P>4 c Sliced celery (1/4-inch <P>-slices) 1/4 c Chopped celery tops <P>5 c Hot meat or chicken broth <P>Salt 6 Italian toasts (1/2-inch <P>-slices Italian bread) 6 Italian toasts (1/2-inch <P>-slices Italian bread) 3 Hard-boiled eggs, coarsely <P>-chopped 3 oz Sopressata or other dried <P>-sausage, chopped 4 oz Cacciocavallo or mild <P>-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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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